Pineapple Chiffon Dessert

Pineapple Chiffon Dessert

A coconut lover's delight.


12 to 15 servings


  • 1 cup coconut, flaked and toasted, divided
  • 1 (12 oz.) can evaporated milk
  • 1 (3 oz.) package lemon flavored gelatin
  • 1 cup water, boiling
  • 1 can (8 oz.) crushed pineapple
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon rind, grated
  • 2/3 cup C&H® Granulated Sugar
  • whipped cream (optional garnish)


Sprinkle 2/3 cup coconut over bottom of a 13x9x2-inch pan.

Chill milk in freezing tray until icy around edges.

In a medium bowl, dissolve gelatin in boiling water. Add pineapple, lemon juice, lemon rind and sugar. Chill until partially set; whip until fluffy.

In a medium bowl, whip chilled milk until stiff; fold into gelatin mixture. Pour over coconut in pan; sprinkle remaining 1/3 cup coconut over top. Chill several hours.

To serve, cut into squares and top with whipped cream, if desired.