Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Coconut Ring W/caramel Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Tablespoon(s) Unflavored gelatin
1/4 Cup(s) Water
1 Cup(s) Milk
1 Cup(s) Sugar
1 Pinch(s) Salt
2 Cup(s) Fresh grated coconut
1 Teaspoon(s) Vanilla
1 Pint(s) Whipping cream, whipped
1 Cup(s) Brown sugar
1 Tablespoon(s) Flour
1 Tablespoon(s) heaping butter
2/3 Pint(s) Heavy cream
Directions:
Slowly heat milk & sugar. Dissolve gelatin in water. Add gelatin
mixture to milk mixture. Add salt. Cool. When mixture begins to
thicken, beat with rotary beater or electric mixer. Add coconut &
vanilla. Continue beating until well mixed. Fold in whipped cream.
Pour into greased ring mold. Chill. When ready to serve, turn out onto
serving dish. Serve with hot caramel sauce. Caramel Sauce: Bring all
ingredients to boil & serve hot over coconut ring. NANCY B. HOWE From
<Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 590
Calories From Fat: 237
Total Fat: 27.3g
Cholesterol: 75.7mg
Sodium: 168.9mg
Potassium: 237.6mg
Carbohydrates: 86.6g
Fiber: 2.5g
Sugar: 80.1g
Protein: 3.4g


Scale this recipe to Servings [?]