Strawberry-coconut Cream

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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. bring just to boiling over medium heat. add gelatin mixture; stir to dissolve gelatin completely.
• 3 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.
• 4 in large bowl whip cream and vanilla to form soft peaks; add strawberry and coconut mixtures. fold with rubber spatula to blend thoroughly.
• 5 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.
• 6 to serve, dip mold briefly into hot water; invert onto serving plate to unmold. sprinkle with toasted coconut.
• 7 garnish with some of the sliced strawberries and the mint. serve with the remaining sliced strawberries.