How to make it

  • MOLD
  • In a 2-quart saucepan, stir gelatin, sugar and salt.
  • Gradually stir in milk.
  • Cook over medium heat, stirring frequently, until gelatin is completely dissolved; stir in vanilla.
  • Refrigerate until mixture mounds when dropped from spoon , about 1 hour.
  • In a large bowl, with mixer at medium speed, beat cream until soft peaks form.
  • With spoon or wire whisk, gently fold in gelatin mixture.
  • Pour mixture into 12-cup ring mold.
  • Refrigerate until set, about 3 hours.
  • Unmold dessert onto chilled platter; spoon Toasted Coconut into center of dessert.
  • On each serving, place about 1/4 cup hot sauce and top with toasted coconut.
  • ~ ~ ~ ~ ~ ~ ~
  • SAUCE
  • In 2-quart saucepan over medium heat, stir flour into hot butter or margarine until blended.
  • Gradually stir in cream.
  • Add brown sugar, granulated sugar, and salt.
  • Cook, stirring constantly, until mixture is thickened.
  • Cover and refrigerate.
  • ~ ~ ~ ~ ~ ~ ~
  • TOASTED COCONUT
  • Spread coconut on 15 x 10-inch jelly-roll pan.
  • Bake in 350 oven 20 to 30 minutes, until delicately brown, stirring occasionally.
  • Cool and store in covered container.

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  • ttaaccoo 2 years ago
    That looks very tasty and crunchy! I had a similar experience recently. A Big box of gelatin packets in pantry, and each packet has one of those old fashioned gelatin recipes--some sound good... this looks delish!!
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