Method

• 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!