Chocolate Coconut Cr�me RecipeTagged in Dessert
In saucepan, combine sugar and gelatine. Stir in milk. Heat until warm and gelatine dissolves. Remove from heat; cool to lukewarm.
Stir in sour cream, vanilla extract and coconut. Pour 2 cups mixture into oiled an 5- to 6-cup ring mold. Set remaining sour cream mixture aside. Chill mold until mixture begins to set.
Meanwhile, heat caramels and cream or evaporated milk in heavy saucepan, stirring constantly until mixture is smooth. Cool to lukewarm. Stir in reserved sour cream mixture. Spoon over partially set layer in ring mold. Chill several hours or overnight. Run knife blade between mold and contents to loosen. Turn onto serving plate. Fill center with strawberries. Chill until ready to serve.
- 1/2 cup granulated sugar
- 2 envelopes unflavored gelatine
- 1 3/4 cup milk
- 2 cups sour cream
- 1 teaspoon vanilla extract
- 1/4 cup flaked coconut
- 25 pieces chocolate caramels
- 1/4 cup cream evaporated milk
- 1 quart fresh strawberries
+ Add Comment or Review
Suppose you had to eat either chicken or beef for the rest of your life. Which would you choose?
Way to go!
Insert the HTML code below into your blog or website to proudly display your achievement.