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.