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This was my desert Christmas 2009, a good frozen dessert and light, perfect after a heavy meal.

Source: Eagle Brand

Preparation time: 20 minutes plus freezing time Makes: 12 to 15 servings

Ingredients:

1 pkg (200 g) shredded coconut, lightly toasted 3 tablespoons

tablespoons (45 ml) butter, melted

1 can (300 ml) sweetened condensed milk Eagle Brand ® Regular or Low Fat

½ cup (125 ml) coconut cream

1 can (540 ml) crushed pineapple, drained 2 cups

(500 ml) whipping cream, whipped (do not use a gasket whipped non-dairy)

maraschino cherries

Preparation:
1. Reserve ¾ cup (175 ml) of coconut and combine with remaining butter. Press this mixture firmly in bottom of springform pan 9-inch (2.5 L) or a baking dish 13 x 9-inch (3.5 L) .2. Combine sweetened condensed milk with coconut cream coconut, then add 1 cup (250 ml) pineapple. Stir in whipped cream, then pour half the mixture into the dish préparé.3. Sprinkle ½ cup (125 ml) of the reserved coconut and top with remaining mixture to the cream. Cover and freeze 6 hours or until firm. Before serving, garnish with the rest of the coconut, the remaining pineapple and maraschino cherries. Store leftovers in freezer.