ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coconut Cream With Caramel Sauce

Yield 10 to 12 servings
Yield: 10 to 12 servings.


  • 2 envelopes unflavored gelatin
  • 1/2 cup cold milk
  • 3/4 cup milk, scalded
  • 1 cup sugar
  • Pinch of salt
  • 2 cups grated fresh coconut
  • 1 1/2 teaspoons vanilla extract
  • 2 cups whipping cream
  • Caramel Sauce

How to Make It

  1. Combine gelatin and cold milk; set aside to soften.

  2. Combine scalded milk and sugar in a large mixing bowl; stir until sugar dissolves. Add gelatin mixture to hot mixture, stirring until gelatin dissolves. Add salt. Cool to consistency of unbeaten egg whites. Stir in coconut and vanilla.

  3. Beat whipping cream until soft peaks form. Fold whipped cream into cooled gelatin mixture. Pour into a lightly oiled 9- cup mold, and chill overnight.

  4. Unmold onto a serving platter. Spoon into serving bowls, and serve with hot Caramel Sauce.

Oxmoor House Homestyle Recipes