Pretty-'n-pink, orange-scented strawberry coconut mold laced with rum.

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.