Ingredients

Method

• 400 g Sabrosa strawberries, quartered
• ½ lemon, juiced
• 1 T sugar
• 1 400 g can coconut cream, chilled in the freezer
• 50 g coconut, shaved

Method

Ingredients

1. Place the strawberries, lemon and sugar in a bowl and allow to stand for 15 minutes.
2. Whisk the coconut cream until smooth. Spoon the strawberries and juice into a bowl, pour over the coconut cream and garnish with coconut shavings.

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