1 small lemon
2 tablespoons marshmallow creme
4 tablespoons rum flavored extract
1 (18 ounce) can whole coconut
2 eggs
1 1/2 teaspoons vanilla extract
1/3 cup butter, softened
In a large pot over medium-high heat, mix lemon juice, marshmallow creme and rum extract; cover, and simmer 15 minutes, stirring occasionally.
Stir eggs, vanilla extract and butter into lemon mixture, stirring occasionally. Bring to a rolling boil, stirring constantly, until mixture thickens. Remove from heat, and mix in coconut and sour cream. Mix well to even coating.
Form into a large rectangular pan. Chill before removing from a pan. Push gelatin dough out onto a plate and stir in coconut cream. Place bell in center of dish. Arrange strawberries over coconut and coconut cream. Garnish with candied pecans.
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