Well it's a berry world and I'm just living in it. Remember to give the cream a chance to get chilly in the refrigerator, it makes the process of stuffing much easier. I hope you enjoy the theme that's developing, if you haven't already guessed, the rest of the week will have recipes containing berries.
COCONUT CREAMMeat from 2 young coconuts (about 1 cup)1 T coconut oil, soften at room temperature (not liquid) 5 T water 1/8 t sea salt
In a blender, whip coconut meat, coconut oil and sea salt. Gradually add water until a creamy consistency is achieved. Add more or less as needed. Place in refrigerator for an hour to firm up.
1 pint strawberries, cleaned
1 cup dried coconut flakesRemove stems from strawberries and stand upright on flat side. Make a deep "X" from the tip of the strawberries towards the bottom.
Place coconut cream into a piping bag with a tip. Pipe into each strawberry and arrange on a serving platter. Garnish with dried coconut flakes.
