Thursday, 10 November 2016
Leila's pineapple, coconut and sour cream salad
1 packet of shredded coconut, 250 ml sour cream (not lite), a large tin of pineapple pieces.
Mix all together and refrigerate.
Serve as a salad.
(You can substitute a tin of fruit salad for the pineapple if you like.)
This salad is easy and delicious.
“Just ask Clinton and Alice, he rang me from Kenya to ask how to make it for one Australia Day, they only had grated fresh coconut and fresh pineapple, I believe it turned out OK - is much nicer made at least 12 hours ahead.
Sometime I drain a bit of the liquid off so it is not quite as juicy, but adjust the liquid from the pineapple to suit - you do need most as it softens the shredded coconut.
One of the easiest salads you will ever make, and everything is out of the pantry. I nearly always have sour cream in the fridge, and I always try to have shredded coconut and either a tin of pineapple or fruit salad in the cupboard, so if anyone turns up, even if I am out of fresh salad vegetables, I can have potatoes (which I never seem to run out of) and a salad with fish for a meal without any hassles.
Enjoy - a staple salad in this family over holiday season, the kids all love it, it really is a meal by itself. I can even remember who first gave me the recipe about 36 years ago, trusted and tried for all of that time.” Leila, Queensland (Our niece Alice's mother-in-law & our friend!) Anne.