Recipe for Creamy Coconut Mold


    Creamy Coconut Mold

    1 1/2 cups cold water
    2 envelopes unflavored gelatin
    1 (24 ounce) carton (3 cups) cottage cheese
    1 (14 ounce) can sweetened condensed milk
    3 ounces cream cheese, softened, cut into small pieces
    1 cup coconut
    1 cup chopped nuts
    1/2 teaspoon almond extract
    3 cups fresh fruit, cut into bite-size pieces

    Lightly oil a 1 1/2-quart mold.

    In small saucepan, sprinkle gelatin over water to soften; stir over low heat until gelatin dissolves. Set aside.

    In large bowl, combine cottage cheese, sweetened condensed milk, cream cheese, coconut, nuts and extract; mix well. Stir in gelatin. Refrigerate until slightly thickened, about 10 minutes. Stir; pour mixture into mold. Refrigerate 3 hours or until firm.

    To release from mold, gently run knife around edges; turn onto serving plate.

    Serve with fruit. Garnish as desired.

    Yield: 12 servings