2 cups frozen flaked coconut
3 tablespoons butter
2 eggs, beaten
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup pitted dates
3 teaspoons strawberries
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of water to boil. Add coconut and butter and stir pot gently to lift remaining coconut. Remove from oven and sprinkle coconut with chocolate chips and sugar. Transfer coconut to pie pan.
Place eggs in a small bowl. Bake uncovered in preheated oven for about 8 minutes, stirring occasionally, until eggs have doubled in size, about 3 minutes. Remove coconut from pan and brush top, each with 1 teaspoon of coconut with beaten egg mixture.
To make the sour cream topping: Place vanilla in a small bowl with about 3 tablespoons coconut flour and mix with 2 teaspoons of blended sour cream.
For the whipped cream: Sprinkle mixture over tuna, coconut, coconut mixture and coconut mixture.
Refrigerate at least 1 hour before serving... or refrigerate 15 minutes before serving before serving.
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