Coconut And Strawberry Treats Recipes

STRAWBERRY COCONUT COOKIES

Steps:

• Place all but 1/2 cup coconut in a large mixing bowl. Place the 1/3 cup coconut in a smaller bowl.
• In the larger bowl, add the strawberry Jell-O powder, and all but about a tablespoon of sweetened condensed milk. Add the tablespoon of sweetened condensed milk to the smaller bowl.
• Mix the strawberry mixture. Add a couple of drops of green food coloring to the smaller bowl and mix.
• Take a scant tablespoon of the strawberry mixture and shape into strawberry shapes.
• Take a tiny amount of the green coconut and press onto the end of each strawberry.
• Store covered in the refrigerator.

COCONUT AND STRAWBERRY TREATS

Steps:

• Mix the grated coconut with the gelatin in a big bowl until the coconut looks red.
• Put the mix in the blender/processor and blend a little, do not mix too much that you end up with pulverized coconut; you still want to end up with coconut that has long strands.
• Add the walnuts; they should be finely chopped so that they mix well with the coconut.
• Add condensed milk and mix thoroughly.
• Using the mix, make little balls with your hands, it will be a little sticky but easy to handle.
• The size can change but they shouldn't be too big.
• Put the red-colored sugar in a small plate and roll each treat on it until completely covered with sugar.
• Place them in the small baking cups (liners).
• Let them cool down in the refrigerator for 30 minutes.
• Keep the treats always refrigerated until you serve them. They can also be kept at room temperature.

BOOZY STRAWBERRIES WITH COCONUT

Steps:

• In a medium bowl, mix the sugar with the liqueur, and lime juice. Let the flavors marry for 10 minutes, stirring occasionally, so the sugar dissolves.
• Meanwhile, hull the strawberries, and cut them into quarters.
• Mix the coconut with the liqueur, and lime mixture. Spoon a layer of coconut, and then a layer of strawberries into 4 cocktail glasses. Repeat with the remaining ingredients.

THE BEST STRAWBERRY COCONUT PIE

Steps:

• Combine coconut and butter in a small bowl. Put in a 9 inch greased pie pan and press to bottom and up the sides. Bake at 300 for 30-35 mins or until golden brown. Cover edges of crust with foil loosely to prevent over baking. Cool crust on wire rack.
• Combine strawberries and sugar in a large bowl and let stand 15 minutes In a small saucepan sprinkle gelatin over cold water and let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved. Stir in lemon juice. Pour into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing. Top each slice with a fresh strawberry and sprig of mint at presentation if you desire.

STRAWBERRY-COCONUT SCONES

Steps:

• Preheat oven to 375 degrees.
• Grease a large baking sheet.
• Mix first 6 ingredients in a large bowl.
• In a small bowl blend cream and eggs together, then pour over flour mixture, add strawberries, and stir just until mixed and dough clumps together.
• Scrape dough onto center of prepared baking sheet and pat into a 9-inch round (dough will be very sticky).
• Sprinkle dough with 2 tbs of sugar.
• Grease a long knife and cut round of dough into 8 wedges, but don't separate wedges.
• Bake 30-35 minutes until puffed and well browned and a wooden pick inserted in center comes out clean.
• Recut wedges.

COCONUT PIE BARS

Steps:

• Heat oven to 350 degrees. Butter a 9-inch square pan and line with parchment, leaving some overhanging.
• In a food processor, pulse together flour, sugar and salt. Pulse in butter until crumbs form and the dough starts to come together. Press mixture into the prepared pan in an even layer. Bake until firm on top and lightly golden at the edges, 20 to 25 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• While the crust bakes, using the same food processor (no need to wash it out first), pulse together eggs, sugar, butter, coconut milk, vinegar or lemon juice, lemon zest (if using), vanilla and salt until well combined. Pulse in the coconut. Use a spatula to fold in the chocolate chips, if using.
• When the crust is baked, pour in the filling (crust can still be hot). Lower oven temperature to 325 degrees and bake until the filling is set when you jiggle it and the top is browned, 30 to 40 minutes.
• Transfer to a wire rack to cool completely, then chill for at least 2 hours. Cut into bars and serve.