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.
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)
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