Strawberry-Coconut Cream

Sprinkle the unflavored gelatin over 3 tablespoons of water in a small bowl and let sit for 1 minute to bloom.

Heat the mixture gently for about 30 seconds until the gelatin is completely dissolved, stirring occasionally. Set aside to cool slightly.

Combine the lowfat milk and sweetened shredded coconut in a saucepan, then heat until warm but not boiling, about 5 minutes.

Pour the warm milk-coconut mixture into the dissolved gelatin, stirring well to combine thoroughly.

Refrigerate the coconut gelatin mixture for 20-30 minutes until it reaches a custard-like consistency (partially set but still pourable).

Whip the whipping cream with vanilla and 1 tablespoon of sugar until soft peaks form using an electric mixer.

Fold the whipped cream gently into the chilled coconut mixture using a rubber spatula until no white streaks remain.

Reserve 4 whole strawberries for garnish, then stem and slice the remaining strawberries into halves or quarters.

Divide half of the strawberries among 4 serving glasses or dessert cups, reserving the remainder for topping.

Spoon the strawberry-coconut cream mixture evenly over the strawberries in each glass.

Top each dessert with the remaining sliced strawberries, toasted shredded coconut, and a reserved whole strawberry; garnish with a mint sprig.

Refrigerate for at least 30 minutes before serving to allow flavors to meld and texture to set.