Fresh Strawberry and Toasted Coconut Salad might only require four simple ingredients, but there is nothing simple about the flavor. It is like nothing you have ever tasted before. It’s so good I can’t stop eating it.
Mmmmm is what can be heard when one eats this salad. It is so refreshing and it will instantly take you to warmer places. Don’t make one of those canned fruit salads when you can whip up this Fresh Strawberry and Toasted Coconut Salad in the same amount of time. This salad is the perfect cure for the cold weather blues or to cool you down in the hot summer heat.
Do not substitute frozen strawberries with this salad. I also do not recommend using off brand coconut in for this salad. I love the Baker’s Sweetened Coconut Flakes. I promise you will notice a huge difference!
With a one simple variation you can make a beautiful patriotic Strawberry and Blackberry Toasted Coconut Salad. You can find the recipe below.
With Love from my kitchen to yours,
Fresh Strawberry and Toasted Coconut Salad
2 lb of fresh strawberries, washed and sliced
1/2 cup of sweetened coconut flakes
1 tbsp. of granulated sugar
1/2 tsp. of coconut extract
1. Place the strawberries in a medium-sized bowl and spinkle the sugar on top. Do not stir the strawberries, just set the bowl aside while you toast the coconut flakes.
2. Add the coconut to a skillet over medium-high heat and stir frequently until the coconut flakes begin to brown. Be careful not burn the coconut. The coconut with brown quickly. Allow the coconut to cool completely.
3. Stir the sugar into the strawberries. Add the coconut extract and cooled toasted coconut flakes to the strawberries and gently toss. The salad will taste best if you allow it to chill in the fridge for up to 30 minutes.
Strawberry and Blackberry Toasted Coconut Salad
Substitute the 2 pounds of strawberries with 1 pound of blackberries and 1 pound of strawberries. Continue with the remaining ingredients and follow the instructions in the above recipe.
Here are a few other recipes you might enjoy.