Strawberries with Coconut Cream Recipe
Strawberries with Coconut Cream
Total time: 1hr to 2hr

Preparation time: 15 minutes
Resting time: 1 hour
Cooking time: None

Difficulty: Easy
Chef's Note

Tip from Suzi Wan
You could add some candied ginger, either store-bought or homemade: peel a piece of fresh ginger root (3 cm) and slice thinly, then cut into matchsticks. Place in a small dish, add 4 Tbsp. water and 2 Tbsp. sugar. Microwave for 2 minutes on high power. If the ginger is not candied enough, repeat the process in 40 second intervals. 

For 4 servings

- 1 brick of cream of coconut* (200 ml /7 oz.)
- 400 g( 14 oz.) strawberries
- 100 ml (3 1/2 oz.) cane syrup
- 1 Tbsp. grenadine syrup
- 1 bunch of mint leaves
  1. Combine the coconut cream, cane syrup and grenadine and refrigerate at least 1 hour.
  2. Wash, hull and slice the strawberries.
  3. Chop the mint.
  4. Pour the coconut cream into dessert cups; add the strawberries and the mint. Serve immediately.
More recipe ideas

Collaboration: SuzI Wan, supplier of coconut cream, available in grocery stores

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