Passion-fruit juice may be obtained in gourmet food and specialty  shops. If not available, use apricot nectar.


1 7-oz. package orange gelatine dessert

1 cups boiling water

2 cups passion fruit juice

1 cup heavy cream

toasted coconut


Dissolve 1 package orange gelatin dessert in boiling water. Add passion fruit juice. Chill until mixture begins to set. Stir well. Whip heavy cream until stiff. Fold whipped cream into the partially stiffened gelatine. Pile Iightly into wine glasses. Decorate with a mound of toasted coconut in center of each dessert.


Serves 8.


country : Rhodesia

course : dessert


source : The African Cookbook : Menus and Recipes from Eleven African Countries and the Island of Zanzibar / Bea Sandler