Strawberry Coconut Cream Recipe

Strawberry Coconut Cream

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 extract 1 tablespoon granulated 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