The simple presentation of these strawberry coconut cream pots hides sophisticated flavour. Ripe berries are macerated with a dash of sherry vinegar, maple syrup, mint, black pepper, and a hint of salt which helps to bring out the flavours. They’re then combined with coconut cream before being layered over a nutty buckwheat and almond base. Sealed up in Mason jars, they’re a cinch to pack and serve.
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Freeze to please
If you want to make these well ahead of time, you can freeze the pots. Remove them three hours before you wish to eat them.
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This recipe was originally published in the April 2025 issue of alive magazine.
