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Strawberry Santa Hats
Serves12
Cooking time
30m
These adorable strawberry Santa hats are the ultimate festive treat—fun to make, even more fun to eat. With their cheerful colours and creamy, coconut-dusted finish, they’re perfect for holiday platters, gifting, or getting little helpers involved in the kitchen. A joyful bite-sized celebration of the season!
Ingredients
1 punnet250g Driscoll’s strawberries
1/3 cup(25g) shredded coconut
250gChristmas fruit cake, cut into 4cm discs or about 12 small sweet biscuits/ shortbread
mini marshmallows, for pompoms
Vanilla Cream Cheese
250gspreadable cream cheese
2 Tbspsicing sugar mixture
1 tspvanilla bean paste
1/2 tspfinely grated orange zest (optional)
Method
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Vanilla Cream Cheese
To make the vanilla cream cheese, stir the cream cheese, icing sugar, vanilla and orange zest (if using) in a small bowl until smooth. Spoon the mixture in a piping bag with a small plain nozzle or a zip lock bag and snip off the corner. Alternatively, you can use a small spoon to spread the mixture.
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Preparation
Slice the top of the strawberries off and discard the leaves. Place strawberries on a sheet of paper towel to dry the cut side. Set aside. Place the coconut in a shallow bowl. Place the cake discs or sweet biscuits/shortbread in a single layer on a tray.
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Assembling
Working with one at a time, pipe or spoon the vanilla cream cheese onto the entire cut surface of a strawberry, then carefully roll the edges of the cream cheese in the coconut. Gently press the strawberry onto the base of your choice. Repeat with the remaining strawberries. To finish, pipe a little dollop of cream cheese on the top of the ‘hats’ and top with a pinch of coconut and a marshmallow. Serve immediately or refrigerate for up to 5 hours. Best served on the day they are made.
