by World Wide Gourmet Foods, Inc.Monday, January 1, 1900
Indredients:
- 1 - 11oz Jar Elizabethan Pantry Lemon Curd
- 1 cup Sweetened flaked Coconut
- 1 1/2 Cups chilled Whipping Cream
- 2 - 6oz baskets fresh blueberries
Preheat oven to 350F. Spread coconut on baking sheet. Bake until coconut is golden, stirring occasionally, about 10 minutes. Cool. Beat cream in medium bowl until stiff peaks form. Fold 1-cup cream into Elizabethan Lemon Curd. Layer 3 tablespoons berries, 3 tablespoons Elizabethan Lemon Curd, 1 tablespoon coconut and 3 tablespoons whipped cream in each of 8 stemmed 10 to 12 ounce glasses. Repeat layering. Top each with 2 tablespoons berries, dollop of cream, some coconut and more berries. Can be made 6 hours ahead. Cover; chill.