Miriam´s strawberry cups
with creamy coconut custard
Ingredients for 6 pieces:
– 6 (sugared) puff pastry cups
– 35 g custard powder
– 500 ml coco water & coconut pulp
– 30 g sugar
– 6 strawberries + more to taste
Optional: vegan whipped cream
Mix 100 ml coconut water with the custard powder. Add sugar and mix well.
Heat the rest of the unfiltered coco water & coconut pulp (you can also use coconut milk). When hot, add the custard mixture. Stir well and bring to a boil. Let it cook for another three minutes or until thickened. Keep on stirring.
Wash a bowl with cold water and pour in your custard. Let it cool for at least three hours.
Just before serving clean the strawberries and cut them in half.
Stir the custard pudding and spoon some in every puff pastry cup. Add two halved strawberries to each cup. Add more if you like.
Serve immediately with vegan whipped cream, though this is optional.
Enjoy your COCO strawberry cups!