Ramekins of coconut cream and strawberry gelee

for 12 portions:

For the coconut cream:

350 gr. coconut milk

50 gr. dark chocolate drops

35 gr. rice flour (or other flour)

4 spoonfuls of light brown sugar

For the strawberry geleé:

400 gr. strawberries

the juice of 1 lemon

5 spoonfuls of sugar

10 gr. of agar agar

Firstly prepare the coconut cream:

Pour the coconut milk into a small pan then add the sugar and flour: cook on a low flame while stirring. When the cream thickens, turn off the flame and wait until it cools down to lukewarm.

Meanwhile, clean and chop the strawberries, put them for just two minutes in a pan with sugar and lemon until the scent of strawberries fills the air.

Whisk the strawberries and heat more then add the agar agar: this is a thickener that needs to be cooked. Only use a little as this has a high thickening potential and tastes a little bitter.

Mix well to allow the agar agar to melt and leave to cool a little. 

Now take the coconut cream and add the dark chocolate drops and put this "stracciatella" at the base of the ramekin. Then delicately position the lukewarm whisked strawberries over the coconut cream layer. Leave in the fridge to set for at least 3 hours.

When the 2 layers are more solid we can serve, but after decorating as preferred.