Tropicana Creams

Follow step 1 of pack instructions. Reserve the juice of a 432g can of sliced pineapple and chop the fruit.

Make the jelly up to 300ml with the fruit juice. Stir ¾ of the pineapple into the jelly. Add a 200 ml carton liquid creamed coconut.

Divide the mixture between sundae glasses and chill until set.

Decorate with the reserved pineapple and sprinkle with toasted sweetened coconut flakes.

Serves 4 - 6