Ingredients for Strawberry Coconut Cream
- 1 tablespoon Unflavored Gelatin
- 1/4 cup Water
- Sweetened Flaked Coconut
- 2 cups Whole Milk
- 1 1/2 pounds Fresh Strawberries
- 1 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 2 tablespoons Granulated Sugar
- 1/4 cup Toasted Coconut Flakes
- Fresh Mint Leaves
- 2 1/2 cups Coconut Milk
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How to Make Strawberry Coconut Cream
- In a small bowl, sprinkle 1 packet (1 tablespoon) of unflavored gelatin over 1/4 cup cold water. Let it bloom for 5 minutes.
- In a medium saucepan, combine 2 cups full-fat coconut milk and 1 1/2 cups whole milk.
- Heat over medium heat, stirring occasionally, until just simmering. Do not boil.
- Remove from heat and stir in the bloomed gelatin until completely dissolved.
- Set aside to cool to room temperature.
- Meanwhile, hull and roughly chop 1 pound (about 2 cups) fresh strawberries.
- Combine the chopped strawberries and the remaining 1/2 cup whole milk in a blender.
- Blend until completely smooth. Set aside.
- In a large bowl, beat 1 cup heavy cream with 1 teaspoon vanilla extract until soft peaks form.
- Gently fold in the cooled coconut milk mixture and the strawberry puree until just combined.
- Lightly grease a 5-cup mold (or individual serving dishes).
- Pour the mixture into the prepared mold.
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, until firm.
- While the dessert chills, hull and slice the remaining 1/2 pound fresh strawberries. Toss gently with 2 tablespoons granulated sugar.
- Cover and refrigerate the sliced strawberries.
- To serve, briefly dip the mold in hot water to loosen the dessert.
- Invert onto a serving plate to unmold.
- Sprinkle with 1/4 cup toasted coconut flakes.
- Garnish with the chilled sliced strawberries and fresh mint leaves (optional).
- Serve immediately with the remaining sliced strawberries.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
105g
Fat
100g
Carbs
10g
