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Raindrop Cake
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Raindrop Cake

6 Hr(s) 10 Min(s)
10 Min(s) Prep
6 Hr(s) Cook
Create the rare and magnificent Raindrop Cake in your own home! This Raindrop Cake uses KNOX Unflavored Gelatine and coconut water for its unique look!
What You Need
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2 servings
Original recipe yields 2 servings
1 tsp. KNOX Unflavored Gelatine
1 cup plus 2 Tbsp. cold coconut water, divided
1/4 cup maple syrup
1/4 cup toasted BAKER'S ANGEL FLAKE Coconut
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Let's Make It
1
Sprinkle gelatine over 1/4 cup coconut water in small bowl. Let stand 1 min. Meanwhile, microwave 1/4 cup of the remaining coconut water in microwaveable measuring cup on HIGH 45 sec. or until water comes to boil.
2
Add boiling coconut water to gelatine; stir 2 min. until completely dissolved. Stir in remaining coconut water. Pour into 2 custard cups sprayed with cooking spray.
3
Refrigerate 6 hours or until firm.
4
Unmold each dessert in separate shallow dish. Serve topped with syrup and toasted coconut.
Kitchen Tips
Tip 1
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 0mg
Sodium 100mg
4%
Total Carbohydrates 36g
13%
Dietary Fibers 1g
4%
Sugars 34g
68%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
6%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
2 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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