2 1/4 cups water
2 teaspoons instant instant coffee granules
3/4 teaspoon ground white pepper
1/8 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup shredded coconut
1 cup milk
1 cup shredded coconut
1 cup butter, melted
1 cup milk
1 teaspoon vanilla extract
1 (3 ounce) package instant vanilla pudding mix
1 cup chopped pecans
2 cups fresh strawberries, sliced
In a blender or class blender, puree coconut and water, and mix well. Stir in coffee granules, pepper, and nutmeg; blend until smooth. Pour over coconut and water/pecans and blend. Pour into pans or microwaves and chill for 2 hours or overnight.
Gently open and close jars. Cool to room temperature. Dip currants in melted butter and refrigerate until thoroughly chilled.
Preheat oven to 450 degrees F (220 degrees C).
Bake coconut halves in preheated oven until golden brown, about 14 minutes. Remove from oven and sprinkle with pecans. Lower sides of lids of lids, and brush sideways with melted butter. Bake about 40 minutes more, or until coconut is tender. Serve coconut halves with whipped cream if desired.