Ingredients
2 envelopes unflavored gelatin
1/4 cup water
15-ounce can cream of coconut
1 cup light cream OR half-and-half
3 eggs
9-inch graham cracker crust
4 cups whipped cream OR topping
2 Tablespoons toasted coconut
Directions
1 In small saucepan, sprinkle unflavored gelatin over water; let stand 1 minute.
2 Stir over low heat until gelatin is completely dissolved, about 5 minutes.
3 In blender or food processor, process cream of coconut, light cream, and eggs until blended.
4 While processing, gradually add gelatin mixture; process 1 minute.
5 Chill until mixture is slightly thickened, about 15 minutes.
6 Turn into prepared crust; chill until firm.
7 Garnish with whipped cream and toasted coconut.
MAKES 12 servings
2 envelopes unflavored gelatin
1/4 cup water
15-ounce can cream of coconut
1 cup light cream OR half-and-half
3 eggs
9-inch graham cracker crust
4 cups whipped cream OR topping
2 Tablespoons toasted coconut
Directions
1 In small saucepan, sprinkle unflavored gelatin over water; let stand 1 minute.
2 Stir over low heat until gelatin is completely dissolved, about 5 minutes.
3 In blender or food processor, process cream of coconut, light cream, and eggs until blended.
4 While processing, gradually add gelatin mixture; process 1 minute.
5 Chill until mixture is slightly thickened, about 15 minutes.
6 Turn into prepared crust; chill until firm.
7 Garnish with whipped cream and toasted coconut.
MAKES 12 servings