Cream Filling
1 cup of fresh whipped cream (240 ml)
1 tablespoon of vanilla extract
480 g of strawberries
1/3 cup of grated coconut (60 g)
1 box of fine-grated biscuit with coconut (180 g)
80 g of strawberries (for decoration)
Cream Filling
1 cup of fresh whipped cream (240 ml)
1 tablespoon of vanilla extract
480 g of strawberries
1/3 cup of grated coconut (60 g)
1 box of fine-grated biscuit with coconut (180 g)
80 g of strawberries (for decoration)
Cream Filling
In a blender, whip the cream with vanilla extract until stiff peaks form (approximately two minutes). Reserve
Mash the strawberries in a medium bowl with a fork
Add the grated coconut and mix well. Reserve
Coarsely break the biscuits
In the bottom of a 20 cm diameter plate, create a layer with half of the biscuits
Cover with half of the reserved strawberries and top with half of the whipped cream
Repeat this process to finish with a layer of whipped cream
Decorate the surface with all the strawberries
Cover with plastic wrap and refrigerate until firm (approximately four hours)
Remove from the refrigerator only at serving time so that the whipped cream remains firm.
