Creamy Coconut Mold 1 1/2 cups cold water 2 envelopes unflavored gelatine 1 (24 ounce) carton (3 cups) cottage cheese 1 (14 ounce) can sweetened condensed milk 3 ounces cream cheese, softened, cut into small pieces 1 cup coconut 1 cup chopped nuts 1/2 teaspoon almond extract 3 cups fresh fruit, cut into bite-size pieces Lightly oil a 1 1/2-quart mold. In small saucepan, sprinkle gelatine over water to soften; stir over low heat until gelatine dissolves. Set aside. In large bowl, combine cottage cheese, sweetened condensed milk, cream cheese, coconut, nuts and extract; mix well. Stir in gelatine. Refrigerate until slightly thickened, about 10 minutes. Stir; pour mixture into mold. Refrigerate 3 hours or until firm. To release from mold, gently run knife around edges; turn onto serving plate. Serve with fruit. Garnish as desired. Yield: 12 servings