Recipe and photo courtesy of California Strawberry Commission
Makes 4 servings
The Strawberry Puree:
2 c. strawberries hulled and stemmed
¼ c. granulated sugar
½ t. vanilla
Blend the strawberries with the sugar and vanilla. Set aside.
The Coconut Mousse:
1 -14 oz. can of coconut cream
1 ¼ to 1 ¾ raw cashews soaked for at least three hours to overnight
¼ c. sugar
1 T. lemon juice
¼ t. vanilla
1 c. diced strawberries for garnish
Blend the coconut cream, soaked cashews, sugar, lemon juice, and vanilla until creamy. The mix will be thick. Divide the mix into 4 wine glasses or dessert bowls.
To prepare for serving: Pour the strawberry puree over each coconut mousse and slowly mix with a fork to create swirls. Refrigerate for three hours to overnight. Top with the diced strawberries before serving.