1 can pineapple chunks (undrained)
1 can coconut milk
3/4 cup coconut (unsweetened)
3/4 cup water
3 pkg unflavoured gelatin
3/4 cup boiling water
1/2 cup sugar
1/4 cup coconut, toasted
Blend the cans of pineapple & coconut milk and 3/4 cup coconut until somewhat smooth.
In a small saucepan, pour gelatin over 3/4 cup water and leave for a few minutes. Add 3/4 cup boiling water and mix well. Heat over low heat a couple minutes, then add 1/2 cup sugar, mixing until completely dissolved. Stir this gelatin mix into the pineapple mix and pour into a clean bowl. Cover and refrigerate about 2-3 hours until firm.
Scoop into pretty bowls, top with toasted coconut and dress it up with raspberries or raspberry sauce.
Raspberry Sauce1 1/2 Tbsp cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 tsp salt
Mix the cornstarch and water in a small saucepan. Add the rest of the ingredients and heat until thick. Push through a sieve to remove most of the seeds.