Coconut Strawberry Fruit Flag

To me a healthy dessert has to involve fruit. When I saw this picture of the coconut-strawberry-blueberry ‘cake’, I knew it would be a dessert after my own heart. I haven’t made it yet, but I will soon. It’s a perfect dessert for a July 4th picnic. There’s a picture of it on my sidebar.

Coconut Strawberry Fruit Flag
Recipe type: Dessert
Sweet strawberries coupled with cool tasting bananas is an old classic. The coconut cream sandwiched in the middle tastes even better than cool whip and provides a rich, creamy flavor. Present it with toothpicks for spearing the fruit and a bowl of your favorite dip, if desired.
  • 29 large organic strawberries
  • 30 large organic blueberries
  • 7 large organic bananas (about 58 slices)
  • 3 tablespoons fresh lemon juice
  1. To Make Coconut Cream:
  2. 1 cup coconut cream (skim the top layer of canned coconut milk, such as Native Forest brand)
  3. ½ cup coconut flakes
  4. 1 teaspoon vanilla extract
  5. stir to combine ingredients. serve chilled.
  6. Hull and halve 29 large strawberries and set them aside.
  7. Arrange 30 large blueberries, as shown, in the upper left corner of a serving tray or cutting board (it should be at least 8 by 13 inches).
  8. Cut 58 banana slices, ¾-inch-thick, into a bowl. sprinkle on lemon juice and
  9. Toss the slices gently with a rubber spatula to keep them from browning.
  10. Assemble the banana slices in rows as shown and top each slice with 1 teaspoon of the coconut mixture and a strawberry half.
  11. Serve immediately.


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