Coconut Ring with Carmel Sauce

Ingredients:

2 cups half and half cream
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup sugar
1/4 teaspoon salt
1 teaspoon almond extract
2 cups shredded coconut
3 cups whipping cream

Directions:

Scald half and half and remove from heat. Soften gelatin in water and stir into hot cream to dissolve. Add sugar and salt and mix well. Let cool to room almost room temperature. Stir in almond extract and coconut. Whip cream and fold in. Pour mixture into a 2 1/2 quart ring mold. Chill until firm. Unmold onto serving plate and top with Caramel Sauce. Serves 8-10.



Caramel Sauce

1 Tablespoon butter
1 (1 lb.) box brown sugar (approx. 2 1/4 cups)
2 egg yolks, beatern
1 cup half and half cream
1/4 teaspoon salt
1 teaspoon vanilla extract

Combine butter and sugar in top of double boiler pan. Add egg yolks, cream and salt. Cook and stir over hot water until smooth and thick. Let cool. Stir in vanilla. Serve with Coconut Ring. Makes about 3 cups of sauce.


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