Shelley brought her delightful 11-week old daughter Beatrix over for lunch. She had mama’s milk and we had a lovely summer lunch followed by a dessert to honour her delightful presence.

Hope you enjoy it as much as we did. Served with coconut yoghurt it really hit the spot.

Ingredients

• 1 punnet organic strawberries
• 4 Tablespoons agar- agar flakes
• ½ cup organic apple juice
• 2 tablespoons maple syrup
• 1 teaspoon pure vanilla extract

Coconut Layer

• 2 Tablespoons agar- agar flakes
• 1 tablespoon maple syrup
• ½ cup apple juice
• 2 cups coconut cream
• 1 tablespoon arrowroot or kudzu
• 1 tablespoon water
• Berry Topping
• 1 punnet organic blueberries
• a few leftover strawberries
• 1 tablespoon kudzu or arrowroot
• 1 tablespoon water
• 1 tablespoon maple syrup
• Chopped dates and almonds
• Coconut yoghurt (optional)

 

Method

1. Puree all but 4 strawberries till creamy.
2. Agar, juice water maple syrup into a saucepan and bring to the boil. Lower heat till agar has dissolved. Add the strawberry puree and vanilla. Remove from the heat and put into a mold.
3. Combine agar-agar, maple syrup, juice together. Cook till the agar dissolves. Add the coconut cream.
4. Dissolve the kudzu in the water and stir into the coconut mixture and cook till thickened.
5. Cool for a few minutes until both mixtures are the same temperature. Add the coconut mixture slowly to the strawberry layer. Set aside at room temperature or for a quick result refrigerate.

 

6. Put the blueberries and the reserved strawberries in a saucepan and warm. Dissolve the kudzu in the water and maple syrup, add it to the blueberry-strawberry mixture and bring to the boil. Remove from heat.

1. Serve with the blueberry and strawberry topping,  yoghurt,  dates and almonds,