Fresas con Crema with Toasted Coconut and Lime Zest
This refreshing Mexican spring dessert features juicy fresh strawberries folded into sweetened cream, topped with golden toasted coconut and bright lime zest. A tropical twist on the beloved classic that's perfect for warm weather gatherings.
Ingredients
- 500g fresh strawberries, hulled and quartered
- 240ml Mexican crema or sour cream
- 120ml heavy whipping cream
- 60g sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 50g sweetened shredded coconut
- 2 limes, zested
- 2 tablespoons granulated sugar
- Pinch of fine sea salt
- Fresh mint leaves for garnish
Instructions
Place the quartered strawberries in a large bowl, sprinkle with granulated sugar, and gently toss to combine. Let macerate at room temperature for 10 minutes.
Toast the shredded coconut in a dry skillet over medium-low heat for 3-5 minutes, stirring constantly until golden brown. Transfer immediately to a plate to cool and prevent burning.
In a medium mixing bowl, combine the Mexican crema, heavy whipping cream, sweetened condensed milk, vanilla extract, and a pinch of salt. Whisk until smooth and slightly thickened.
Gently fold the macerated strawberries and their juices into the cream mixture until evenly combined.
Divide the fresas con crema among four serving glasses or bowls.
Top each serving generously with toasted coconut and freshly grated lime zest.
Garnish with fresh mint leaves and serve immediately, or refrigerate for up to 1 hour before serving.
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