Treat your loved one this year with a lovely dessert that is quick, simple and tastes delicious. Coconuts have been the rave of Superfoods, and this is a great way of adding it to a dessert. I’ve made this Eton mess with Coconut cream, muddled in with berries. Serve in tumblers, or martini shaped glasses for that extra wow factor!
Ingredients
100ml coconut cream
100ml ​double cream
7 large strawberries
2 meringue nests
Mint leaves
Edible flowers
Method
In a large bowl add coconut and ​double cream.
Mix ​well with a hand or electric whisk until nice and thick.
Slice the strawberries in half and then tip into the cream.
​You could add blackberries, blueberries, and raspberries if you wanted to.
Crush the meringue nests into the cream and fold in.
Pour into two cups, garnish with mint leaves and edible flowers. Leave to chill for 1 hour and then serve.
For more tasty recipe’s and details of the supper club, visit www.britishindiankitchen.com
