- 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
Place the strawberries, lemon and sugar in a bowl and allow to stand for 15 minutes.
Whisk the coconut cream until smooth. 3 Spoon the strawberries and juice into a bowl, pour over the coconut cream and garnish with coconut shavings.