Cream of Coconut Recipes
 Frozen Piña Colada Torte
 (Makes one 9-inch torte)
 
 1 (7-ounce) package flaked coconut, toasted 
    (about 2 2/3 cups) 
¼ cup margarine or butter, melted 
 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk 
    (NOT evaporated milk) 
 2/3 cup Coco Lopez® Cream of Coconut 
¼ cup light rum or 1/8 teaspoon rum flavoring 
 1 (20-ounce) can crushed pineapple, well drained 
 2 cups (1 pint) Borden® or Meadow Gold® Whipping Cream, whipped 
    Maraschino cherries, optional 

Combine 2 cups coconut and margarine; press firmly on bottom of 9-inch springform pan. Chill. In large bowl, combine sweetened condensed milk, cream of coconut and rum; stir in 1 cup pineapple. Fold in whipped cream. Pour half the cream mixture into prepared pan; sprinkle with ½ cup coconut. Top with remaining cream mixture. Freeze for 6 hours or until firm. Garnish with remaining pineapple, coconut and maraschino cherries if desired. 

TIP: To remove torte easily from springform pan, line bottom of pan with parchment paper.

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