1 pint fresh strawberries
1 c. whipping cream
3 Tbsp. sugar
1 (3 1/2 oz) can flaked coconut, toasted
1 (9”) baked pie shell
Wash and slice fresh strawberries; set aside. Beat whipping cream with sugar until soft peaks form. Fold in toasted coconut and berries. Spoon into baked pie shell. Refrigerate 3-4 hours before serving. Garnish with whole strawberries.