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BETH’S COCONUT ICE CREAM BASKETS WITH HOMEMADE STRAWBERRY SAUCE
Makes 6 Baskets in a large 6-well muffin tin (or 12 in a standard muffin tin)

Ingredients:
3 egg whites
pinch of salt
14 oz (396 g) sweetened coconut
½ (2.5 ml) tsp almond extract
1 tbsp (7.5 g) All Purpose flour
Vanilla Ice Cream

METHOD:
Add egg whites and salt to an electric mixer, beat until fluffy, and soft peaks form. Fold in coconut and flour. Press dough into a non-stick muffin tin, on the bottom and up the sides in a thin ¼” layer. Bake at 350 for 20 mins until sides and tops turn golden brown. Bottoms will remain white.

Allow to cool.

STRAWBERRY SAUCE
16 oz (452 g) strawberries
zest of 1 lemon
¼ cup (60 ml) fresh lemon juice
¼ (60 ml) cup water
1 tbsp (12.5 g) sugar

METHOD:
Combine all ingredients in a large saucepan. Heat on medium high heat until it boils, lower to a simmer. Continue to cook until strawberries break down and become a sauce.

Allow to cool, and keep refrigerated until ready to serve.

To serve place 1 basket on a plate, fill with a scoop of ice cream and top with strawberry sauce.

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