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Coconut Jello

Recipe By  Kilroy
Serving Size: 2    

  1 3/4 cups water
  2 envelopes gelatin, unsweetened
  1 teaspoon coconut extract
  1/4 cup unsweetened coconut milk (I found it in my local store near the oriental foodsfrom Thialand)
  1/2 tablespoon Sweet n Low liquid (I use liquid no carbs then = to 6 packets of Splenda)

Bring 1 cup of water to boil. Add gelatin and stir to dissolve. Add the other ingredients into bowl and mix. Add the gelatin water. Mix with beaters or whisk to break up coconut milk. Refrigerate until set.

This forms two layers, the top has the creamy coconut milk mixture, and the bottom has the coconut jello. I add a dash of cream and a few chopped pecans to it when I eat it. I really like it.

For 2 servings, 1 cup each has 1.4 carbohydrates and runs about 80 calories each. Shared by Sherry

Per Serving (excluding unknown items): 81 Calories; trace Fat (1.1% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 63mg Sodium. Exchanges: 1 Other Carbohydrates.

NOTES : recipe by kilroy.  I love coconut, and make my own jello using Knox unflavored gelatin. I usually use kool-aid, but tried this out and really liked it.

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