To make this dessert you need to buy canned coconut milk or coconut cream. You may have to go to an Asian grocery store to find it. I have two products here. One is Coconut Milk 13.5 oz can which contains 70 g fat, 10 g carb, and 10 g protein per can (no added sugar or sweeteners). The other is Coconut Cream 13.5 oz can which contains 90 g fat, 13.5 g carb, and 9 g protein. (you can divide this by 8 to get the amount per serving.) Coconut is an excellent food, perfect for Atkins and very healthy.

Recipe:
1 13.5 oz can coconut milk or coconut cream
16 packets Splenda
4 packets Knox Gelatine
Heavy whipping cream (approx 2 Tbsp)
2 C boiling water

Mix boiling water with gelatine and mix until dissolved
Pour coconut cream into a measuring bowl and add enough cream to make 2 cups (approx 2 Tbsp). Add splenda and mix. Then pour it into the gelatine and stir thoroughly. Chill until solid. Serve with whipping cream if desired. Makes 8 servings.

HI, thank you so much for posting this recepie..


I love coconut and jell-0 so this is a great treat..

thanks..