A vibrant, no-bake dessert combining creamy coconut milk, zesty lemon, and fresh strawberry topping. Layers of tangy fruit and silky jellied base in handheld portions for summer refreshment.
500g strawberries (seasonal, fresh)
150ml full-fat coconut milk
10g agar-agar or vegetarian gelatin
1 lemon (zest only)
60g caster sugar (or granulated sugar)
Optional: chocolate shavings for garnish
Blend strawberries with sugar until smooth
Strain mixture through cheesecloth for smooth texture
Dissolve agar-agar in warm coconut milk
Stir in crushed strawberry pulp and lemon zest
Pour into silicone molds filled with lemon slices
Chill mixture for 45 minutes until firm
Pour strawberry filling over set base
Cover and refrigerate 2 hours minimum
Substitute agar-agar with vegan gelatin alternatives if preferred
Raspberries or blackberries work as fruit alternatives
Use silicone molds with lemon slices for decorative center
Optional toppings include mint leaves or edible glitter