acini salad with kirsch and toasted coconut

Name: Acini salad with kirsch and toasted coconut
Prep time: 20 h
Cook time: 10 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) acini di pepe pasta; 16 ounce(s) can mandarin oranges, drained; 16 ounce(s) can pineapple chunks, drained, reserve juice; 15 ounce(s) can cherries, drained reserve juice. if you don't want to use canned cherries, just use the juice.; 2 large eggs; 3 tablespoon(s) all purpose flour; 3/4 cup(s) sugar; 2 tablespoon(s) kirsch; dash - salt; 1 large lemon, zested, reserve lemon for another use; 8 ounce(s) cool whip container; - fresh fruit of your choice, i like strawberries, blueberries, raspberries, mango; 1/2 cup(s) sweetened coconut

(1 RATING)

45 Pinches 3 Photos

Jane Whittaker

Massena (now in FL), NY

Updated on Sep 22, 2013

I have been making this for many years but wanted to make it even better. My BF suggested adding some lemon zest and something crispy to put it over the top. I love Kirsch in berry recipies, and thought what if I added that and some cherry juice instead of the mandarin orange juice. We loved the kirchified version of this old family favorite.

Rate

Strawberry fans, blueberries and toasted coconut for the topping.

prep time 20 Hr

cook time 10 Min

method Stove Top

yield 12 or more

Ingredients

1 cup acini di pepe pasta
16 ounces can mandarin oranges, drained
16 ounces can pineapple chunks, drained, reserve juice
15 ounces can cherries, drained reserve juice. if you don't want to use canned cherries, just use the juice.
2 large eggs
3 tablespoons all purpose flour
3/4 cup sugar
2 tablespoons kirsch
dash - salt
1 large lemon, zested, reserve lemon for another use
8 ounces cool whip container
- fresh fruit of your choice, i like strawberries, blueberries, raspberries, mango
1/2 cup sweetened coconut

How To Make acini salad with kirsch and toasted coconut

Step 1

Bring a quart of water to a boil and add the acini pasta, using directions on bag. Mine usually takes 8 minutes or so. Drain, run cold water over, put into a bowl.

Step 2

While pasta cooks, make your dressing by oombining the eggs, flour, sugar, kirsch, salt, and the reserved pineapple and cherry juice. Stir to mix well and stirring constantly over medium high heat until thickened.
Step 3

Pour dressing over acini, cover and chill. You can do this overnight, or earlier in the day.
Step 4

Pre heat oven to 400° and spread the coconut on a cookie sheet. Keep a close eye and stir frequently because this burns so easily. You want it just lightly toasted.
Step 5

Reserve a few strawberries and blueberries for garnish. In a large bowl combine everything but the toasted coconut.
Step 6

Put in a pretty glass bowl, sprinkle desired amount of coconut over the top, garnish with blueberries and strawberry fans.
Step 7

To make a strawberry fan make 4 vertical cuts fron the narrow end to the leaf end. Spread with your fingers to make a fan.
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