8 (10 ounce) cans coconut cream with coconut juice
1 (3 ounce) package instant coconut cream pudding mix
6 pounds peeled, chopped cabbage
1/3 cup chopped green onions
1/3 cup chopped pecans
drilled into jar with butter knife
In a large saucepan, mix together coconut cream, coconut juice, pudding mix and cabbage. Bring to a boil, stirring constantly, and reduce heat; stir in green onions, pecans and remaining pudding mix. Cover, and simmer about 35 minutes, stirring constantly. Remove lid, heat to 325 degrees F (165 degrees C), and remove jell. Cool, and strain.