If you like piña coladas and eating something sweet, well then, this Piña Colada Salad is sure to be a delightful treat! You like that little jingle? It just came to us as we were biting into a slice of this creamy, coconut-y, fruity, tropical dream. And trust us, as soon as you taste it, you’ll be shipped to an oceanfront fantasy escape that will keep you coming for bite after bite… it will never bore you! So, the next time you’re craving a taste of the sea, Piña Colada Salad is a fun and tasty way to get there!
Ingredients
- 2 (0.25-ounce) envelopes unflavored gelatin
- 1/2 cup cold water
- 1 cup cream of coconut
- 1 cup sour cream
- 3/4 cup lemon-lime soda
- 1 (20-ounce) can unsweetened crushed pineapple, drained and juices reserved
- 3/4 cup sweetened coconut, shredded
- 1/2 cup macadamia nuts, chopped
- pineapple chunks, optional, to taste, for serving
- fresh coconut, optional, to taste, shredded, for serving
Directions
Step 1 –In a large saucepan, sprinkle the gelatin over the cold water and let it stand for 1 minute.
Step 2 –Cook and stir the gelatin over low heat until it completely dissolves, about 2 minutes.
Step 3 –Transfer the gelatin mixture from the heat and stir in the cream of coconut, the sour cream, the soda, and the reserved pineapple juice.
Step 4 –Transfer the coconut mixture to a large bowl, cover, and refrigerate, stirring occasionally, until it thickens, about 30 minutes.
Step 5 –Coat a 6-cup ring mold with cooking spray.
Step 6 –Fold the sweetened coconut, the nuts, and the crushed pineapple into the coconut mixture.
Step 7 –Pour the salad mixture into the prepared ring mold and refrigerate, covered, until firm, about 3 hours.
Step 8 –Unmold the salad onto a platter and fill the center with the pineapple chunks and the fresh coconut.
Step 9 –Serve.
