One of the popular desserts found at family potlucks and
gatherings in Hawaii, and in many chop suey houses, is almond float. And
despite its name, you will NOT find
almond nuts floating around in the dessert.
This is one of the easiest desserts (not to mention
tastiest) that you can make and serve. It’s so easy, even a child can do it, although
you may want to use a can opener for the kid.
The recipe calls for canned fruit cocktail but you can use
fresh fruit if you so desire. The dessert can be prepared in advance and refrigerated
until it’s time to eat. This recipe makes enough almond float dessert for 4 to
6 people.
Ingredients
·
UNFLAVORED GELATIN (Knox), 1 tablespoon
·
COLD WATER, 2/3 cup
·
SUGAR, 2 tablespoons
·
BOILING WATER, 2/3 cup
·
EVAPORATED MILK, 2/3 cup
·
ALMOND EXTRACT, 1½ teaspoons
·
FRUIT COCKTAIL, 1 can (15 ounced) with syrup
·
LITCHEE, 1 can (15 ounces) with syrup
Directions
1.
Pour the gelatin into the cold water and soften
for a few minutes.
2.
Dissolve the sugar into the boiling water.
3.
Stir the evaporated milk into the sugar water.
4.
Add in the softened gelatin mixture and stir in
the almond extract.
5.
Pour the gelatin into a baking pan and chill
until firm.
6.
When the gelatin is set, this is your “almond
float.” Cut the almond float into 1-inch cubes and served with the canned fruit
and its syrup.
