Strawberry Recipe

 Strawberry-Coconut Cream

Ingredients

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

Directions

In small bowl combine gelatin and water; set aside. In medium saucepan combine 2 cups coconut and 1-1/2 cups of the milk. Bring just to boiling over medium heat. Add gelatin mixture; stir to dissolve gelatin completely. Set aside to cool to room temperature.

Combine one basket of the strawberries and the remaining 1/2-cup milk in container of electric blender. Blend until smooth; set aside.

In large bowl whip cream and vanilla to form soft peaks; add strawberry and coconut mixtures. Fold with rubber spatula to blend thoroughly. Pour into lightly oiled 5-cup mold. Cover and chill until firm, at least 4 hours.

Meanwhile, slice the remaining strawberries and 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. Serve with the remaining sliced strawberries.

Source: Recipes and photographs provided courtesy of the California Strawberry Commission. ©  2007 California Strawberry Commission. All rights reserved.