½ loaf brioche (enjoy the other half as
1 punnet of strawberries
1 can coconut cream (or use standard
2-3 tbsp. icing sugar or honey if you
Juice and zest of 2 limes
½ cup water
4 tbsp. honey
5 sprigs mint
Place the can of coconut cream in the fridge for at least an hour. Make the syrup by boiling together all of the syrup ingredients until it has reduced by ½, then set aside to cool.
Cut the brioche into cubes and dip into the cooled syrup. Don’t leave too long in the syrup as you don’t want it to be too soggy. Remove the top layer of coconut cream from can (the coconut water remaining can but used for something else) and whip with the 2-3 tbsp. of icing sugar or honey. Sweeten it to your tastes with how much icing sugar/honey you put in. Wash and cut the strawberries and layer in a bowl or individual glasses with the whipped coconut cream and soaked brioche and then eat!