Ingredients:
2 (1/4 ounce) envelope 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 sprigs
Directions:
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.
Servings: 6-8
Time preparation: 30 min.
Time total: 35 min.