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- 2 envelopes unflavored gelatin
- 3 tablespoons water
- 2 cups sweetened shredded coconut
- 2 cups lowfat milk
- 2 pint baskets fresh California strawberries, stemmed
- 1 cup whipping cream
- 1 teaspoon vanilla
- 1 tablespoon Sugar
- 3 tablespoons toasted shredded coconut
- mint sprigs
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. Makes 6 to 8 servings