Coconut-Strawberry Sherbet Mold

Pretty in pink, this orange-scented, rum-spiked strawberry coconut mold makes a delicious dessert for special occasions.

Recipe Ingredients:

1 (0.25-ounce) package unflavored gelatin
2/3 cup orange juice
1 1/2 cups strawberries, mashed
1 tablespoon cream of coconut (such as Coco Lopez)
3/4 cup rum
2 large egg whites
1/4 cup granulated sugar

Cooking Directions:

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.
3. In another 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.