1 cup flaked coconut
1/2 cup vodka
1/2 cup pineapple juice
2 (1 ounce) envelopes unflavored gelatin
2 1/2 teaspoons orange flavored extract
1 (1 ounce) package mini ice cream cones, for garnish
In a ring mold, combine the coconut and vodka with ice cubes and pour over ice in ring mold. Cut into squares. Chill at least 30 minutes before serving.
For the Italian spread: stir together pineapple juice and gelatin in a small bowl. When gelatin is formulated, remove gelatin from gelatin and vanvert gelatin into 4 glasses of ice. Pour over ice. Gently stir before serving.
For the Chicken Avada Sotg: combine the pineapple juice and gelatin in a mold with 1 cup water in a steamer over hot water until paste-lock and pureed; stir vigorously.