Strawberry-coconut Cream Recipe

Name: Strawberry-coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1/4 ounce) envelopes unflavored gelatin; 3 tablespoons water; 2 cups sweetened flaked coconut; 2 cups low-fat milk; 2 pints fresh strawberries, stemmed; 1 cup whipping cream; 1 teaspoon vanilla; 1 tablespoon sugar; 3 tablespoons toasted flaked coconut; mint sprig

Servings: persons

2 (1/4 ounce) envelopes unflavored gelatin
3 tablespoons water
2 cups sweetened flaked coconut
2 cups low-fat milk
2 pints fresh strawberries, stemmed
1 cup whipping cream
1 teaspoon vanilla
1 tablespoon sugar
3 tablespoons toasted flaked coconut
mint sprig

1
In small bowl combine gelatin and water; set aside.
2
In medium saucepan combine 2 cups coconut and 1 1/2 cups of the milk.
3
Bring just to boiling over medium heat.
4
Add gelatin mixture; stir to dissolve gelatin completely.
5
Set aside to cool to room temperature.
6
Combine one basket of the strawberries and the remaining 1/2-cup milk in container of electric blender.
7
Blend until smooth; set aside.
8
In large bowl whip cream and vanilla to form soft peaks; add strawberry and coconut mixtures.
9
Fold with rubber spatula to blend thoroughly.
10
Pour into lightly oiled 5-cup mold.
11
Cover and chill until firm, at least 4 hours.
12
Meanwhile, slice the remaining strawberries and toss with sugar; cover and chill.
13
To serve, dip mold briefly into hot water; invert onto serving plate to unmold.
14
Sprinkle with toasted coconut.
15
Garnish with some of the sliced strawberries and the mint.
16
Serve with the remaining sliced strawberries.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (1/4 ounce) envelopes unflavored gelatin, 3 tablespoons water, 2 cups sweetened flaked coconut, 2 cups low-fat milk, and more.

Yes, Strawberry-coconut Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strawberry-coconut Cream

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