Coconut-Strawberry Sherbet Mold
Pretty in pink, this orange-scented, rum-spiked strawberry coconut mold makes a delicious dessert for special occasions.
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
- 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.
- In a bowl, with an electric mixer at medium speed, beat egg whites until foamy. Add sugar and beat until stiff peaks form.
- 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.