Creamy Coconut and Strawberry Pots

You have to try this recipe! It’s plant-based heaven created by Paula Sachs, as part of her deliciously, nutritious menu.

3-COURSE VEGAN MENU (Serves 4)
Green Melon Gazpacho
Potato and Onion Rostis with Grilled Asparagus and Beetroot Puree
Creamy Coconut and Strawberry Pots

Ingredients

  • 2 cans of coconut cream
  • 1 punnet of strawberries
  • 1 teaspoon agave syrup (or honey, if preferred)
  • handful crushed candied almonds, to garnish

Method

  1. Place the coconut cream in the fridge 24 hours before whipping
  2. Blend the strawberries into a smooth puree, adding a splash of coconut cream if needed
  3. 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
  4. Slowly add the strawberry puree and agave syrup
  5. Place in glasses or cups of your choice and let them set in the fridge half an hour before serving
  6. Garnish with fresh chopped strawberries and the crushed candied almonds (pink, of course)
  7. Enjoy with a glass of your favourite rosé