Coconut cream with strawberries

For 4 people
  • 200 g strawberries
  • 75 g desiccated coconut
  • 50 g Sugar
  • 100 ml milk
  • 2 Sheet Gelatine
  • 250 g whipped cream
  • Mint
20 minutes
very easy
Wash the strawberries, pat dry and clean. Cut the strawberries lengthways into 3–4 mm thin slices. Bring coconut flakes, sugar and milk to the boil, remove from heat and let stand for about 30 minutes. Soak the gelatine in cold water.
Squeeze out the gelatine and dissolve it in the coconut milk. Let cool down further, then chill for about 15 minutes until the coconut milk begins to gel. Whip the cream until stiff and fold in.
Rinse 4 molds (approx. 150 ml each) with cold water. Line the bottom and walls of the molds with strawberry slices and press on. Pour in coconut cream and cover and chill for approx. 4 hours. Hold the mold briefly under hot water, turn the cream onto a plate.
Garnish with mint.
1 person approx:
  • 390 kcal
  • 1630 kJ
  • 5 g protein
  • 33 g fat
  • 19 g carbohydrates


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