This has been a traditional Mother’s day creation and is like a real rich and creamy strawberry ice cream in a toasted coconut crust.
2 1/2 Cups of Coconut , lightly toasted (toast on a cookie sheet in a 425 degree oven stirring frequently and remove when lightly browned)
1/3 cup Butter or Margarine
1/2 of an 8 ounce pkg of Cream Cheese, softened
1 14 oz can of Sweetened Condensed Milk
2 1/2 cups fresh or frozen Strawberries, mashed (about 1 1/2 cups after mashing)
3 Tbs. Lemon Juice
1 cup Whipping Cream, whipped
Strawberries for garnish
In a large sauce pan melt the butter and stir in the toasted coconut. Press into a 9 1/2 or 10 in Pyrex© pie pan to cover the sides and the bottom and chill in the refrigerator of freezer while you make the strawberry filling. In a large mixing bowl beat the creamed cheese until it is fluffy. Beat in the sweetened condensed milk. Stir in the pureed strawberries and lemon juice. Fold in whipped cream until homogeneous. Pour strawberry mixture into the chilled crust and and freeze for at least four hours. Garnish with fresh strawberries before serving. Keep leftovers in the freezer.