Well, your crush, or whoever you like. This dessert, made of fresh strawberries and coconut cream, is not only delicious but also very easy to prepare – and looks amazing. What more could you ask for?
Note: you must leave the coconut milk in the fridge to cool for several hours before whipping
(For 2 people)
– 2 soft lemon muffins
– 6-8 strawberries
– 250 ml of coconut milk
– (Optional) 2 small tablespoons of cornstarch (to thicken the coconut cream)
- 125 ml of water
- 110 gr of sugar
- A drop of rum
– Wire whisk
– Scales (if you don’t have scales, most quantities can be estimated by eye – the quantities in this recipe can be a little flexible)
1. Preparing the syrup
Put the water and sugar in a pan and boil for approx. 3 min stirring well until the sugar has dissolved. Towards the end, add a drop of rum (or two, depending on how you’re feeling).
2. Wash and cut the strawberries into small pieces, so that the layer will be fairly uniform.
3. Cut the muffins in two, horizontally.
4. Whisk the coconut milk.
Typically, if the coconut milk has been chilling for some hours in the fridge, the coconut water separates from the ‘fat’. Remove the liquid and keep the solid part. Whisk until it’s the consistency of cream. We also added a drop of rum toward the end of the whisking process.
If, for whatever reason, the coconut water didn´t separate from the fat, no worries. You can still whisk it, adding two small tablespoons of corn flour (sieved) which will make it thicken.
If you put the dessert to rest in the fridge, the cream will become harder the longer you leave it.
5. Assemble the dessert
Start with a layer of strawberries. Then bathe the muffin slice in the syrup and place it as a second layer in the cup or glass. Follow with two more layers of strawberries and muffin with syrup. To finish, pour the cream and decorate the dessert with strawberries.
You can let it cool a little longer in the fridge (the coconut cream will get thicker), or start enjoying it!