It's time to get hungry once again at the Foodie Friday post hosted by Gollum of "Designs by Gollum"
With the blessings of our dear Gollum, I've decided to do a weekly "tag" onto Foodie Friday. I will be taking a recipe from one of the previous posts and bringing it back to you for review. Last week there was a recipe that really caught my eye because it comes perfectly timed for fresh strawberries. This was a recipe submitted by Kathleen Ellis and she said, "You'll be sure to want to try this." And I can assure you, she was right! I prepared these and took them to share at my office and it got rave reviews from everyone. So, if you didn't get this last week, ladies, grab your pens and be sure to copy this one down!
Kathleen's Coconut Cream Filled Strawberries
1 (3.4) oz.) pkg. coconut cream instant pudding mix
3/4 Cup sour cream
1/4 Cup heavy whipping cream
1 (8 oz.) pkg. cream cheese, softened
3/4 Cup confectioners sugar
1 teaspoon coconut extract
1 quart large strawberries, washed and dried.
Combine pudding mix, sour cream & whipping cream. Beat with electric mixer on medium speed until blended. Lower mixer speed to low and add cream cheese, confectioners sugar and coconut extract; beating until well combined. Cover and refrigerate 30 minutes.
With stem side down, make 2 vertical cuts from tip to @ 1/2 inch from stem end. Spread apart to form petals. Spoon or pipe filling into each strawberry.
So simple, yet so good. I did not find the flavor of coconut to be overwhelming at all, however if you could probably get less coconut flavor by eliminating the extract. If you want more coconut flavor, add shredded coconut. If you don't like coconut at all, this would also be good with white chocolate pudding or vanilla. We found this to be a very refreshing treat.
Tip: If you are preparing these for a function that will be lasting for more than an hour or so, be sure to replinish the plate rather than putting the entire batch out. I found that after about an hour the filling began to soften a bit and melt out of the berries. It still tasted fine however.
I had a bit of filling left over and found it excellent spooned over a slice of pound cake. This would also make a good layer for a trifle.
Thanks Kathleen for sharing this most delightful straberry treat! I'll be bringing another Foodie Friday recipe back for a second time around next week. Now I'm off to see what the rest of you are cooking up this week for "Foodie Friday"
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