Skip to main content

Strawberry and Cream Coconut Cloud

The creamiest dessert ever! Light fluffy cream rolls smothered in coconut and finished with sweet, fresh strawberries. This no-bake dessert is a perfect treat for summer days and oh so simple to make.
Prep Time 10 minutes
Chill Time 1 hour
Course Dessert
Servings 8

Ingredients
  

  • 150 grams condensed milk
  • 250 mls double cream
  • 250 mls whole milk
  • 3 tbsp corn flour
  • 1 tsp vanilla extract
  • 100 grams desiccated coconut, toasted
  • 10 grams freeze dried strawberries
  • 200 grams fresh strawberries

Instructions
 

  • In a medium saucepan pour in all the condensed milk, 125g double cream, whole milk and vanilla extract. Combine to a smooth mixture. Place on a low heat and stir gently continuously until thickened to a, for about x minutes
  • In a shallow baking tray, approx.18cm x 25cm scatter all the coconut and freeze-dried berries. Gently pour the creamy mixture into the tray and spread evenly whilst it is warm. Place in the fridge to set for 20 minutes.
  • Whip the remaining half of double cream (125ml) and spread evenly on top of the chilled creamy mixture.
  • Cut the bake into four sections and gently roll each one to create rolls. Place them on a chopping board and cut each roll further in the middle to create 8 rolls in total.
  • Serve with fresh whole or chopped strawberries and enjoy!

Notes

Toasted coconut is more flavourful and easier to chew.
This dish is best served fresh to retain fluffy texture.

MORE INFORMATION ON

SCHOOL MILK

SCHOOL MILK

PUBLICATIONS

PUBLICATIONS

error: Content is protected !!