1 envelope unflavored gelatin ¼ cup cold water 1 (15-ounce) can Coco Lopez® Cream of Coconut ¼ cup strong cold coffee or coffee flavored liqueur 3 tablespoons unsweetened cocoa 2 cups (1 pint) Borden® or Meadow Gold® Whipping Cream, whipped In small saucepan, sprinkle gelatin over water; let stand
1 minute. Over low heat, stir until gelatin dissolves. In medium bowl,
combine cream of coconut, coffee and cocoa; stir in gelatin mixture. Chill
10 minutes. Fold in whipped cream; spoon into individual serving dishes.
Chill 1 hour or until set. Garnish as desired.
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