Coconut, Strawberries and Cream

When I made these for our Easter dinner table, my husband wasn’t all that interested in his (no surprise).

He did, however, request a different version which actually tastes really good.  It’s a fun twist on strawberry shortcake, but with a chewy coconut crust on the bottom.  I simply used one of the bird nests and added cream to it, then piled fresh strawberries on top.

To make the crust (or nest):

2 1/4 cups sweetened coconut 1 egg white Mix coconut and egg white together.  Shape into 5 “nests” and place on parchment paper.  Bake at 350 for 16 minutes.  Cool completely, then top with whipped cream and strawberries.



Leave a Reply

Your email address will not be published. Required fields are marked *