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Categories:
coconut ground macadamia nuts butter unflavored gelatin cold water sugar cream cheese lime juice lime zest green food coloring whipping cream additional whipped cream coconut
Viewed: 37 - Published at: 7 years agoIngredients
- 1 12 cups flaked coconut
- 3 tablespoons ground macadamia nuts or 3 tablespoons almonds
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 1 (1/4 ounce) envelope unflavored gelatin
- 14 cup cold water
- 34 cup sugar
- 2 (8 ounce) packages cream cheese, softened
- 14 cup lime juice
- 1 tablespoon lime zest
- green food coloring (optional)
- 1 12 cups whipping cream, whipped
- additional whipped cream (optional)
- toasted coconut (optional)
Method
- Preheat over to 350 degrees F.
- In a bowl, combine coconut and nuts; stir in butter.
- Press into the bottom of a greased 9-in.
- springform pan.
- Bake at 350 degrees for 10-15 minutes or until crust is golden brown around the edges.
- Cool on a wire rack.
- In a saucepan, sprinkle gelatin over cold water; let stand one minute.
- Stir in sugar; cook over low heat until sugar and gelatin are dissolved.
- Remove from the heat.
- In a mixing bowl, beat cream cheese until smooth.
- Gradually beat in gelatin mixture.
- Add lime juice and peel; beat until blended.
- Tint pale green with food coloring if desired.
- Fold in whipped cream.
- Pour over crust.
- Refrigerate for five hours or overnight.
- Remove sides of pan.
- Garnish with whipped cream and coconut if desired.
