Molded Coconut Cream

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

Method

  1. Put the hot coconut cream and the gelatin into the container of an electric blender. Cover and blend on high speed for forty seconds.

  2. Add the egg yolks, sugar and vanilla. Cover and blend on high speed.

  3. Uncover and, with motor still running, pour in the cold coconut cream, the heavy cream, and enough crushed ice to bring the liquid to th