Strawberry-Coconut Cream

Strawberry-Coconut Cream Recipe - Delicious Dessert Option

| Servings: 6 to 8

Introduction

Strawberry-Coconut Cream is a delightful and refreshing dessert that combines the sweet and juicy flavors of fresh strawberries with the tropical taste of coconut. This creamy and light dessert is perfect for any occasion and is sure to impress your guests.

History

The combination of strawberries and coconut has been a popular flavor pairing in desserts for many years. This recipe takes that classic flavor combination to the next level by creating a creamy and luxurious dessert that is perfect for any special occasion.

Ingredients

2 envelopes of unflavored gelatin
3 tbsp of water
2 cups of sweetened shredded coconut
2 cups of low-fat milk
2 pt (946 ml) of fresh California strawberries, stemmed
1 cup of whipping cream
1 tsp of vanilla
1 tbsp of sugar
3 tbsp of toasted shredded coconut
mint sprigs for garnish

How to prepare

In a small bowl, combine gelatin and water; set aside.
In a medium saucepan, combine 2 cups of coconut and 1.5 cups of milk. Bring to a boil over medium heat.
Add the gelatin mixture to the saucepan and stir until the gelatin is completely dissolved. Set aside to cool to room temperature.
In the container of an electric blender, combine one basket of strawberries and the remaining 0.5 cup of milk. Blend until smooth; set aside.
In a large bowl, whip cream and vanilla until soft peaks form. Add the strawberry and coconut mixtures and fold with a rubber spatula until thoroughly blended.
Pour the mixture into a lightly oiled 5-cup mold. Cover and chill until firm, for at least 4 hours.
Meanwhile, slice the remaining strawberries and toss them with sugar. Cover and chill.
To serve, briefly dip the mold into hot water and then invert it onto a serving plate to unmold.
Sprinkle with toasted coconut and garnish with some of the sliced strawberries and mint.
Serve with the remaining sliced strawberries.
Makes 6 to 8 servings.

Variations

Try using different fruits such as raspberries or peaches in place of strawberries for a different flavor profile.
Add a splash of rum or coconut rum for a tropical twist.

Cooking Tips & Tricks

Make sure to thoroughly dissolve the gelatin in water before adding it to the coconut mixture to ensure a smooth and creamy texture.

- Be sure to chill the dessert for at least 4 hours to allow it to set properly and develop its full flavor.

- Garnish with fresh mint sprigs for a pop of color and added freshness.

Serving Suggestions

Serve Strawberry-Coconut Cream chilled with a garnish of fresh mint and sliced strawberries on top for a beautiful presentation.

Cooking Techniques

Be sure to whip the cream until soft peaks form to ensure a light and airy texture.

- Folding the strawberry and coconut mixtures gently will help maintain the creamy texture of the dessert.

Ingredient Substitutions

You can use full-fat milk or coconut milk in place of low-fat milk for a richer flavor.

- Use agar agar in place of gelatin for a vegetarian-friendly version.

Make Ahead Tips

Strawberry-Coconut Cream can be made up to 24 hours in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve Strawberry-Coconut Cream in individual ramekins or glasses for a more elegant presentation. Top with a sprinkle of toasted coconut and a fresh strawberry slice for a finishing touch.

Pairing Recommendations

Pair this dessert with a glass of sparkling wine or champagne for a special occasion treat.

Storage and Reheating Instructions

Store any leftovers of Strawberry-Coconut Cream in an airtight container in the refrigerator for up to 2 days. Do not freeze as the texture may be affected.

Nutrition Information

Calories per serving

Each serving of Strawberry-Coconut Cream contains approximately 250 calories.

Carbohydrates

Each serving of Strawberry-Coconut Cream contains approximately 25 grams of carbohydrates.

Fats

Each serving of Strawberry-Coconut Cream contains approximately 15 grams of fats.

Proteins

Each serving of Strawberry-Coconut Cream contains approximately 5 grams of proteins.

Vitamins and minerals

Strawberries are a great source of vitamin C, manganese, and antioxidants. Coconut provides healthy fats and fiber.

Alergens

This recipe contains dairy (milk and cream) and coconut, which may be allergens for some individuals.

Summary

Strawberry-Coconut Cream is a delicious dessert that is relatively low in calories and provides a good source of healthy fats, vitamins, and minerals.

Summary

Strawberry-Coconut Cream is a delicious and creamy dessert that is perfect for any occasion. With its tropical flavors and light texture, it is sure to be a hit with your family and friends. Enjoy this refreshing treat today!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Martha's house for our weekly bridge game. As soon as I walked through the door, I was greeted with the most delightful aroma wafting from the kitchen.

Martha, being the gracious hostess that she is, had prepared a beautiful spread of snacks and treats for us to enjoy during our game. But it was the dessert that caught my eye - a luscious looking Strawberry-Coconut Cream pie that sat front and center on the table.

I couldn't resist asking Martha for the recipe, and she was more than happy to share it with me. She explained that she had learned how to make it from her own grandmother, who had passed it down through the generations. I was thrilled at the opportunity to learn such a delicious and cherished recipe, and I knew that I had to make it for my own family.

That evening, after our bridge game had ended, I hurried home and immediately got to work in the kitchen. I gathered all the necessary ingredients - fresh strawberries, coconut milk, whipped cream, and a buttery pie crust. As I mixed and stirred, I couldn't help but think of Martha's grandmother and the tradition that she had passed down to me.

The pie baked to a perfect golden brown, and as I took my first bite, I was transported to a tropical paradise. The sweet, juicy strawberries paired perfectly with the creamy coconut filling, creating a decadent and unforgettable dessert.

From that moment on, the recipe for Strawberry-Coconut Cream pie became a staple in my own kitchen. I made it for every special occasion - birthdays, holidays, and Sunday dinners with the family. Each time I served it, it was met with oohs and ahhs of delight, and I couldn't help but feel a sense of pride in carrying on Martha's family tradition.

Over the years, I have made a few tweaks and adjustments to the recipe, adding my own personal touch to make it truly my own. I experimented with different types of coconut milk, tried substituting other fruits for the strawberries, and even played around with the crust to create a gluten-free version for my daughter-in-law.

But no matter how many variations I try, the original recipe will always hold a special place in my heart. It reminds me of friendship, tradition, and the joy of sharing a delicious meal with loved ones. I am grateful to Martha for introducing me to such a wonderful recipe, and I know that it will continue to be a beloved favorite in my family for generations to come.

So the next time you find yourself in need of a crowd-pleasing dessert, I urge you to give my Strawberry-Coconut Cream pie a try. I promise you won't be disappointed. And who knows, maybe one day you'll pass it down to your own grandchildren, just like Martha did for me.