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Dessert Creamy Coconut and Strawberry Cups

It’s always a treat to finish a meal with a “light” dessert such as these Creamy Coconut and Strawberry Cups. The recipe from chef Paula Sachs is vegan-friendly and only requires four ingredients. Allow enough time for the pudding to cool after you have combined the ingredients. Enjoy with a glass of your favourite Provencal rosé.

Creamy Coconut and Strawberry Cups

All you need is four ingredients and a bit of time to make sure the dessert chills before serving. Easy, seasonal and a lovely light finish to any meal.

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Prep Time 20

Total Time 50

Course Dessert

Cuisine French, Provencal

Servings people

Ingredients

2 cans coconut cream
1 small box Fresh Strawberries
1 tsp Agave Syrup or honey if preferred
handful of crushed candied almonds to garnish

Instructions

Place the coconut cream in the fridge 24 hours before whipping
Blend the strawberries into a smooth puree, adding a splash of coconut cream if needed
Whip the cold coconut cream in a processor or with a hand blender until fluffy and stiff, about 10 to 15 minutes on a medium speed
Slowly add the strawberry puree and agave syrup
Place in glasses or cups of your choice and let them set in the fridge half an hour before serving
Garnish with fresh chopped strawberries and the crushed candied almonds (pink, of course)

Keyword Almonds, Dessert, Strawberries, Vegan

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Tags:Desserts,Strawberries,Vegan

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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

Dessert Creamy Coconut and Strawberry Cups