Ingredients
1 can (20 ounces) unsweetened crushed pineapple2 envelopes unflavored gelatin1/2 cup cold water1 cup cream of coconut1 cup sour cream3/4 cup lemon-lime soda3/4 cup sweetened shredded coconut1/2 cup chopped macadamia nutsPineapple chunks and freshly shredded coconut, optional
Preparation
Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.
Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.
Fold in the flaked coconut, nuts and reserved pineapple. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 3 hours or until firm.
To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired.
