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Strawberry Coconut Cream recipe

Strawberry Coconut Cream.

This delightful strawberry and coconutcream dessert is as lovely to look at as it is cool, creamy anddelicious.

Recipe: Strawberry CoconutCream

2 envelopes unflavored gelatin
3 tablespoons water
2 cups sweetened shredded coconut
2 cups lowfat milk
2 pint baskets fresh California strawberries, stemmed
1 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon granulated sugar
3 tablespoons toasted shredded coconut
Mint sprigs

  • In small bowl combine gelatin and water;set aside.
  • In medium saucepan combine 2 cups coconutand 1 1/2 cups of the milk. Bring just to boiling over mediumheat. Add gelatin mixture; stir to dissolve gelatin completely.Set aside to cool to room temperature.
  • Combine one basket of the strawberriesand the remaining 1/2 cup milk in container of electric blender.Blend until smooth; set aside.
  • In large bowl whip cream and vanilla toform soft peaks; add strawberry and coconut mixtures. Fold withrubber spatula to blend thoroughly. Pour into lightly oiled 5cup mold. Cover and chill until firm, at least 4 hours.
  • Meanwhile, slice the remaining strawberriesand toss with sugar; cover and chill.
  • To serve, dip mold briefly into hot water;invert onto serving plate to unmold. Sprinkle with toasted coconut.Garnish with some of the sliced strawberries and the mint. Servewith the remaining sliced strawberries.

    Makes 6 to 8 servings

    Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.


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  • Comments

    1 Comment


    This recipe pairs the depth of roasted strawberries with lots of fresh ones, and is complemented by a creamy dollop of whipped coconut cream.

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