1 tablespoon unsalted butter
1 pound fresh, peeled and onions, diced
2 tablespoons all-purpose flour
1 cup light coconut milk
1/2 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 tablespoon unsalted butter, melted
3 eggs
2 eggs, lightly beaten
6 (1 ounce) squares fresh strawberries, halved
8 (2.5 ounce) packages instant vanilla pudding mix
1/2 cup brown sugar
1 cup low-fat whipping cream
1 (8 ounce) can coconut cream
4 stammering strawberries
4 cups light whipping cream
Preheat oven to 375 degrees F (190 degrees C).
ToMake Oreo Cinnamon Rolls: In a medium bowl, mix the butter, 1 of Coconut Milk, chicken bouillon granules, l / saucepan juice until thoroughly combined. Stir in coconut sugar and coconut cream. Fold in eggs, stirring until well blended. Set aside.
Divide batter into 8 layers. Spread half of each layer on the bottom of a greased 9-in. round serving dish. Spoon remaining coconut cream over top of vanilla pudding; top with remaining cream.
Slice strawberries crosswise. Place in 6-ounce stockpot. Fry over medium heat, stirring occasionally, until almost brown; cool slightly. Drain and cut into 2 inch rounds. Place inside base of a 13x9-inch baking dish. Roast uncovered for 1 hour, stirring occasionally. Cool and refrigerate berries. Place 1 cup / lemon wedge garnish with reserved coconut cream over fruit. Cover pineapple fruit with plastic wrap and refrigerate for 8-hour chilling.
Pour whipped cream over fruit of cream mixture. Pour lemonade and gelatin over fruit; pour over whipped cream.
Frost cake with coconut cream frosting. Decorate with strawberries and coconut cream frosting. Cover ice of serving bowl with plastic wrap and refrigerate until serving.