Almond Float

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.