Best Tropical Strawberry Recipes

TROPICAL STRAWBERRY

Steps:

• In a blender, blend the strawberries, pineapple, milk, yogurt, sugar, and ice until smooth.

STRAWBERRY TROPICAL FRUIT GELATIN DESSERT

Steps:

• 1. Bring 1/2 cup water to a boil, remove from heat. Add Jello and stir for about two minutes until dissolved. Pour into a blender or a food processor. Add cream cheese and mix on high until well blended.
• 2. Add ice water to Jello mixture and mix on high until well blended. Add tropical fruit and pulse a few times until fruit is in smaller pieces.
• 3. Pour into a Jello mold pan or and 8 X 8 casserole dish and refrigerate until firm. Cut into squares or spoon into a dessert dish and serve. You may add a dollop of whipped topping, if desired.

TROPICAL STRAWBERRY PIE

Steps:

• Coconut Cream : In a saucepan, mix sugar, cornstarch and salt. In a bowl, mix milk, coconut milk and egg yolks. Pour this mixture in the saucepan. Cook at medium heat, always stirring, 12 to 15 minutes. Keep cooking at medium-high heat, stirring, 2 to 3 minutes or until the mixture has thicken enough to coat the back of a spoon. Remove the saucepan from the heat.
• In a fine strainer on a large bowl, strain the cream. Add vanilla. Cover directly the surface of the cream with a plastic wrap. Let cool for 15 minutes at room temperature.
• In a food processor or blender, chop finely 1 cup of strawberries. In a small saucepan, mix sugar and cornstarch. Add chopped strawberries and water and stir. Cook at medium heat, stirring from time to time, for about 5 minutes or until it's bubbling. Let cool.
• Meanwhile, in a bowl, mix coconut cream and pineapple. Spread uniformly this mixture on the pie crust. Cut the remaining strawberries in half. Beginning by the outside, put the strawberries in 2 or 3 rows on the pineapple mixture. Cover the pie with the cold strawberry mixture. Cover with plastic wrap, without stretching, and put in the fridge for about 3 hours or until the garnish is firm. When ready to serve, garnish each serving with whipped cream and coconut flakes.

TROPICAL STRAWBERRY CREAM PIE

Steps:

• Crush 26 wafers; mix with butter until blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in strawberries. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.

TROPICAL STRAWBERRY CREAM PIE

Steps:

• CRUSH 26 wafers; mix with butter until well blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
• BEAT cream cheese and sugar in large bowl with mixer until well blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
• ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in ice until melted. Add strawberries; stir. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining COOL WHIP.

TROPICAL STRAWBERRY SMOOTHIE

Steps:

• Combine all ingredients in a blender and blend until smooth.

STRAWBERRY AND TROPICAL FRUIT SMOOTHIE BOWLS

Steps:

• Combine the coconut, pistachios and matcha in a small bowl; set aside. Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring, until melted. Let cool slightly, then spoon into a small resealable plastic bag and snip off one corner.
• Make the strawberry ladybugs: Hull the strawberries, then cut a slice off one side of each so they lie flat. Set aside the strawberry trimmings. Pipe a line down the center of each strawberry with the melted chocolate and add dots on both sides of the line. Pipe some chocolate into the hulled center of each strawberry and attach a blueberry; let set.
• Puree the strawberry trimmings, frozen fruit blend, banana, coconut milk and honey in a blender until smooth. Divide between 2 bowls. Top with the coconut mixture and strawberry ladybugs.

TROPICAL STRAWBERRY POPS

Steps:

• Place juice, pineapple, strawberries and banana in a blender; cover and process until pureed. Fill each mold or cup with 1/4 cup strawberry mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.