Strawberry Delight Recipe

Measure and prep all ingredients.

Prepare the strawberry puree. In the jar of a blender or a food processor, place the sliced strawberries, raspberry and lemon juice. Blend until smooth. Set aside.

Prepare the pan. Lightly brush a small 6-inch square dish with a thin layer of neutral oil. Line the dish with plastic wrap, ensuring that it lays down smooth. Brush the plastic wrap with another thin layer of neutral oil. Set aside.

Prepare the sugar syrup. In a small saucepan over medium heat, whisk together the sugar, water and ½ teaspoon of cream of tartar. Whisk until the sugar dissolves.

Once the sugar dissolves let the mixture cook, undisturbed, until it reaches a temperature of 240°F. Brush down the sugar crystals stuck to the sides of the saucepan with a silicone pastry brush dipped in water so that the sugar does not burn.  

While the sugar syrup is cooking, prepare the strawberry mixture. In a medium saucepan, whisk together the strawberry puree, cornstarch, the remaining ½ teaspoon of cream of tartar and a pinch of salt. Whisk until completely smooth. 

Once the sugar mixture hits 240°F, remove the pan from the heat. Place the prepared saucepan with the strawberry mixture over medium heat and continuously stir until the mixture becomes a thick, sticky paste, about 3 minutes.

Make the strawberry delight. Once the strawberry mixture becomes a sticky paste, slowly whisk in the sugar mixture to the strawberry mixture, a little at a time. Make sure to incorporate the corners of the saucepan. Reduce the heat to low and bring the strawberry delight mixture to a gentle simmer. Cook, stirring occasionally, for 15 minutes. 

Transfer the strawberry delight mixture to the prepared pan and let it set at room temperature overnight or at least 4 hours, until firm.

When the strawberry delight is fully set, cut the strawberry delight into cubes with an oiled knife. 

Transfer the strawberry delight into the desiccated coconut and toss until coated.

Serve and enjoy! (See notes 2.)