Strawberry Coconut Bowl

liquefy, refine with whipped cream, sugar and lemon zest and arrange in a bowl.

Crush part of the strawberries with sugar and a dash of white wine and pour over the chocolate cream. Quarter the other part and garnish in a fan shape in the bowl. Toast the coconut flakes without fat in a frying pan, sprinkle over the cream and garnish with a mint leaf.

Tip: Feel free to use better chocolate – the more delicious the result!

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