Strawberry-Coconut Cream

Description
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Ingredients

 * 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

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. Makes 6 to 8 servings