A frozen coconut and strawberry dessert served cocktail style offers a tropical flavour blast for hot summer entertaining. For a spiked colada, serve this with your favourite rum sauce
Ingredients
Colada
2 cups heavy cream, whipped
1/4 cup sugar
3 eggs
3/4 cup Coco Colada
2 cups fresh Manitoba strawberries
1/4 cup water
2 Tbsp sugar
Method
- Whip cream with sugar until peaks form. Refrigerate.
- Separate eggs.
- Combine egg yolks and Coco Colada. Cook in a double boiler until mixture thickens and reaches 170˚ F. Cool over an ice bath.
- Beat egg whites until soft peaks form. Fold whites into yolk mixture. Fold in whipped cream.
- Rinse and hull strawberries. Put in blender with water and sugar. Blend into a smooth purée.
- Place parchment paper on sheet tray. Place 12 stainless steel or plastic ring moulds (2 3/4″ in diameter and 3″ high) on parchment.
- Pour 1/4 cup coconut mixture in each mould, then 2 Tbsp strawberry purée. Repeat process until top of mould is reached.
- Using a toothpick, swirl the strawberry mixture into the coconut mixture.
- Freeze over night before serving.
To Serve
- To remove moulds, heat paring knife with hot water.
- Run knife around inside of mould. Frozen dessert will easily fall out.
- Garnish with strawberries and cocktail umbrella.
Yield 8 servings