Strawberry Wreath
It is crazy to think that I saw this idea at a baby shower over 30 years ago! They had two small planter pots covered with strawberries and I thought what a great idea! Clearly, I wasn't the only one! I remember everyone fussing over these planters and saying “How adorable!” With Easter just around the corner, I figured it was the perfect time to share this edible, decorative idea for any holiday or event to add that “Wow” factor to your table. You can make a plantar or a wreath, whatever you prefer! The wreath or planter take about a half hour to forty-five minutes to put together. However, it makes a great impression and is well worth it. Today, I did a strawberry wreath so that I could also display inside the wreath my creamy, dreamy, super simple fruit dip. This dip will make you want to be on the beach or in the Caribbean, sipping on one of those Pina Coladas topped with strawberry puree. Oh yes, it IS that good! The strawberries and this dip paired together gives that exact flavor! And, guess what the best part is? It has three ingredients and is ready in less than five minutes. Let’s get cooking!
Ingredients for the Strawberry Wreath
1 floral foam ring
Floral pins, 1 package
Iceberg Lettuce
Toothpicks
Round platter to fit the floral ring on – glass, plastic, clear, whichever you prefer
Bowl for the dip that fits inside the ring with the strawberries
6 cartons strawberries, washed and dried
Instructions
Carefully separate the iceberg leaves trying to keep each leave in tack. Wash and completely dry each leaf.
Place your ring on the platter that will be holding your fruit wreath.
Working with one leaf at a time, wrap the floral ring with a leaf. Secure lettuce leaf with the floral pins. Repeat until the ring is completely covered. It will probably take about 5 to 6 leaves depending on the size of the leaves. Reserve the remaining iceberg lettuce for another use.
Take a toothpick and insert it at the top of the ring leaving about ½ the toothpick sticking out of the lettuce leaf. Using the largest strawberries first, place the strawberry stem side down onto the toothpick. Repeat until the ring is covered with strawberries. Use the smaller strawberries on the inside and outside of the ring to fill in until the ring is completely covered.
When finished, put the dip in a bowl that fits inside and chill until ready to serve or serve immediately.
Ingredients for the Coconut Pineapple Dip
1 (15 oz.) can Cream of Coconut
1 (8 oz.) can of crushed pineapple, not drained
1 (8 oz.) cream cheese, room temperature
Instructions
In a medium mixing bowl, combine only the cream of the cream of the coconut, 2 tablespoons of the crushed pineapple, and ½ of the package of cream cheese. Reserve the rest of the crushed pineapple and cream cheese for another use.
With a hand mixer, blend on medium speed until smooth and combined.
If the dip needs to be a little creamier, use either the juice from the crushed pineapple or the liquid from the can that was leftover from the cream of coconut. Only use 1 tablespoon at a time and blend completely until desired consistency.
Chill while you put the wreath together.
Strawberry Wreath
Ingredients
- 1 floral foam ring
- Floral pins, 1 package
- Iceberg Lettuce
- Toothpicks
- Round platter to fit the floral ring on – glass, plastic, clear, whichever you prefer
- Bowl for the dip that fits inside the ring with the strawberries
- 6 cartons strawberries, washed and dried
- 1 (15 oz.) can Cream of Coconut
- 1 (8 oz.) can of crushed pineapple, not drained
- 1 (8 oz.) cream cheese, room temperature
Instructions
- Carefully separate the iceberg leaves trying to keep each leave in tack. Wash and completely dry each leaf.
- Place your ring on the platter that will be holding your fruit wreath.
- Working with one leaf at a time, wrap the floral ring with a leaf. Secure lettuce leaf with the floral pins. Repeat until the ring is completely covered. It will probably take about 5 to 6 leaves depending on the size of the leaves. Reserve the remaining iceberg lettuce for another use.
- Take a toothpick and insert it at the top of the ring leaving about ½ the toothpick sticking out of the lettuce leaf. Using the largest strawberries first, place the strawberry stem side down onto the toothpick. Repeat until the ring is covered with strawberries. Use the smaller strawberries on the inside and outside of the ring to fill in until the ring is completely covered.
- When finished, put the dip in a bowl that fits inside and chill until ready to serve or serve immediately.
- In a medium mixing bowl, combine only the cream of the cream of the coconut, 2 tablespoons of the crushed pineapple, and ½ of the package of cream cheese. Reserve the rest of the crushed pineapple and cream cheese for another use.
- With a hand mixer, blend on medium speed until smooth and combined.
- If the dip needs to be a little creamier, use either the juice from the crushed pineapple or the liquid from the can that was leftover from the cream of coconut. Only use 1 tablespoon at a time and blend completely until desired consistency.
- Chill while you put the wreath together.