| How To Cook: |
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1. Mix 1 cup pineapple juice, the gelatin and sugar; let stand for 5 minutes, then set the bowl in boiling water and stir till the gelatin is dissolved.
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2. Combine the remaining pineapple juice, the salt, lemon rind and lemon juice, and then stir in the gelatin mixture.
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3. Refrigerate till it resembles unbeaten egg white.
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4. Beat the gelatin mixture till fluffy.
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5. Whip the cream; quickly fold it, and ¾ cup coconut, into the gelatin.
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6. Pour into a 2-quart mould and refrigerate till set.
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7. Unmold the pudding on to a large serving dish.
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8. Sprinkle the top with some coconut and strawberries and arrange some quartered pineapple, strawberries and the rest of the coconut round the base.
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9. Hand the remaining pineapple and strawberries separately.
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