August 13, 2016
Desserts, Fruit, Coconut,
Strawberry, Italian, Make-Ahead, Quick Meals, Summer, Refrigerator, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Gelatin/Jello, Make it from scratch, Spring more
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"A great dessert for spring and summer when strawberries are in season. You can substitute light coconut milk, but you won't get the same flavor and silky texture. Two hours of the prep time is chilling/setting time."
Sprinkle 1 teaspoon gelatin over 1 tablespoon water in a small bowl.
Combine 3/4 cup strawberries, 3 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan; let stand 5 minutes. Mash mixture with a fork or potato masher. Place pan over medium-high heat. Bring to a simmer; cook 2 minutes or until sugar dissolves. Add coconut water; return to a simmer.
Remove from heat. Add the gelatin mixture, stirring until gelatin dissolves. Strain mixture through a fine sieve into a measuring cup, pressing on the solids to extract as much liquid as possible. Discard solids. Divide strawberry mixture evenly among 4 wineglasses. Chill for 1 hour or until set.
Sprinkle 3/4 teaspoon gelatin over 1 tablespoon water in a small bowl.
Combine coconut milk, 2 1/2 tablespoons granulated sugar, and 1 teaspoon lemon juice in a saucepan; bring to a simmer.
Remove the pan from heat. Add teh gelatin mixture, stirring until the gelatin dissolves. Cool to room temperature.
Carefully pour one-fourth of the coconut milk mixture on top of each strawberry gelatin. Chill 1 hour or until set.
Combine the strawberries, powdered sugar, thyme and lemon juice in a bowl; toss gently. Let stand 5 minutes.
Divide the strawberries evenly among the glasses.
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