Tropical Upside-Down Salad
A vibrant tropical salad with pineapple, fruit cocktail, and coconut, topped with a creamy gelatin layer, perfect for summer gatherings and fruit lovers seeking a refreshing treat.
Ingredients
Instructions
- Drain pineapple; reserve juice.
- Add enough water to the pineapple juice to make 1 1/2 cups liquid.
- Cut each pineapple slice into 3 equal pieces; cut each cherry in half.
- Place 2 pineapple pieces and 1 cherry half in the bottom of each of six 6-ounce custard cups.
- Bring the pineapple liquid to a boil.
- Add gelatin; stir until dissolved. Let cool.
- Add evaporated milk and mayonnaise; blend well, using a rotary beater.
- Chill until partially congealed.
- Stir in drained fruit cocktail, flaked coconut, and chopped nuts; mix well.
- Spoon about 1/2 cup of gelatin mixture into each cup.
- Chill for 2 to 3 hours or until firm.
- Invert to serve.
Nutrition & Diet Analysis (per serving)
591
kcal
30% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).