Ingredients:
1 14-ounce can coconut milk
1½ cups chopped mango
Pinch of sea salt
¼ teaspoon maple syrup
½ teaspoon freshly squeezed lime juice
3 cups of strawberries, hulled and halved
4 sprigs of mint for garnish
Directions:
1. Put the coconut milk in a saucepan and stir until homogenous. Sir in the mango and salt and simmer, covered, over medium-low heat until the mango is soft, 15-20 minutes.
2. Pour the mixture into a food processor, add the maple syrup and lime juice, and process until smooth. Spoon over strawberries and serve garnished with the mint.
Variation – for a more pudding-like texture, leave out the maple syrup and lime juice and cook an additional 10 minutes. Pour into 4 small ramekins and chill for at least 2 hours before serving.
Serves 4