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Strawberry Fennel Fool

A perfect vegan dessert for Spring or Summer
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Prep Time 10 minutes
Cook Time 1 hour
Servings 4

Equipment

  • 1 Electric mixer

Ingredients
  

  • 500g Fresh Strawberries, de-stemmed and sliced Organic if possible
  • 2 tbsp Lemon juice
  • 1 3cm Strip of lemon rind
  • 1 tsp Fennel seeds, crushed
  • 1 tbsp Maple syrup or honey
  • 1 400ml can Coconut cream (or coconut yoghurt)
  • 1 tsp Vanilla extract
  • Rose petals for garnish Optional

Instructions
 

  • Add the sliced strawberries to a medium bowl along with the lemon juice, lemon rind, fennel seeds and maple syrup, stir to combine
  • Place in the fridge for 1 hr to macerate
  • Place the coconut cream into a medium bowl, add vanilla extract and with electric beaters, mix on medium to high for a few minutes until thick and creamy.
    Place in the fridge also until strawberries are ready
  • Remove the strawberries and whipped coconut cream from the fridge after 1 hr
    Using a fork you can mash the strawberries a little to break them up a bit more.
  • Serve in 4 smaller glasses or 2 large glasses
  • To serve, start with a strawberry layer, approx 1-2 tbsp of the mix, then dollop 1-2 tbsp of the coconut cream on top, repeat again, finishing with a couple of strawberries on top, garnish with a few rose petals. Repeat for all serves. You can then return them to the fridge until ready to eat.
  • Note// If using coconut yoghurt there is no need to whisk it.