Recipe: Strawberry Coconut Cream (blender)

STRAWBERRY COCONUT CREAM

2 envelopes unflavored gelatin
3 tablespoons water
2 cups sweetened shredded coconut
2 cups low-fat milk
2 pints fresh strawberries, stemmed, divided use
1 cup heavy (whipping) cream
1 teaspoon vanilla
1 tablespoon sugar
3 tablespoons toasted shredded coconut
Mint sprigs, optional

In small bowl, combine gelatin and water; set aside.

In medium saucepan, combine 2 cups coconut and 1 1/2 cups of 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 pint 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 pint of 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 the sliced strawberries and, if desired, mint sprigs.

Serve with the remaining sliced strawberries.

Makes 6 servings
Source: California Strawberry Commission