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 H-E-B
Recipes
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6-8 servings Chill Time: 4 hours |
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recipe categories / desserts / frozen  Strawberry-Coconut Cream Courtesy of California Strawberry Commission 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. |
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