Strawberry Pineapple Cloud Recipe
Drain a 20-ounce can of crushed pineapple, pressing out as much of the liquid as possible. Cut up 2 pints of fresh strawberries, reserving six for garnish. Divide the chopped strawberries evenly among six stemmed dessert glasses or balloon wineglasses.
In a medium bowl, with an electric mixer on high speed, beat 1 cup of heavy cream with 1 teaspoon of vanilla extract to soft peaks (may substitute nondairy whipped topping). Fold the drained pineapple into the whipped cream.
Spoon the pineapple cream over the strawberries. Garnish each serving with 1 tablespoon of toasted coconut and a reserved whole strawberry.
Makes 6 servings.
Recipe from Razzle Dazzle Recipes
All graphics from Simply Debbie's