1 1/2 cups water
1 (8 ounce) package white flaked coconut
1 thin slice fresh strawberries, sliced
1/4 cup vegetable oil
1 cup water
1 (16 ounce) can sliced fresh strawberries, drained
1 teaspoon vanilla extract
1 cup lemon juice
1 tablespoon lemon zest (optional)
1/8 teaspoon lemon zest (optional)
2 cups whipped cream
In a small saucepan, combine the water, coconut, strawberries, oil and water. Bring slowly to a boil, stirring constantly. Boil mixture for 2 minutes. Remove from heat and stir in the sliced strawberry. Pour mixture into 8 custard cups. Sprinkle the lemon zest, lemon zest and lemon zest over the milk. Chill until thickened, about 1 hour. Sprinkle whipped cream between the lids while mixing to prevent sticking.