| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Coconut-Strawberry Sherbet Mold

1 (1/4-ounce) package unflavored gelatin
2/3 cup orange juice
1 1/2 cups strawberries, mashed
1 tablespoon cream of coconut
3/4 cup rum
2 large egg whites
1/4 cup granulated sugar

1. In a saucepan soften unflavored gelatin in orange juice. Cook over medium heat for 3 minutes, stirring constantly. Remove from the heat and stir in mashed strawberries, cream of coconut, and rum. Pour into a shallow freezer tray and freeze until partially frozen. Set aside.
2. In a bowl, with an electric mixer at medium speed, beat egg whites until foamy. Add sugar and beat until stiff peaks form. In a mixer bowl beat the frozen mixture until smooth. Fold in the egg white mixture and pour into a mold. Freeze until firm.

Makes 8 servings.