The sun has finally decided to come out and play this weekend and what better way to celebrate than with a take on a British summer time classic! This week I have made a tempting treat inspired by an Eton Mess, consisting of coconut, banana and berries, say hello to my Coconut & Berry Mess!
Ingredients
- 1 400ml can of coconut milk
- 3 bananas (left to freeze overnight)
- 2 tbsp agave syrup
- 1/2 cup of water
- 2 cups raspberries*
- 1 1/2 cups strawberries*
- 1 cup coconut flakes
* You can add more/less berries to suit your taste, these quantities are enough to make two puddings.
Method
- Make the ice cream. Mix the frozen bananas with the coconut milk in a food processor until a thick mixture is formed. Tip into a container and place back into freezer. Leave fora few hours until an ice cream consistency has formed.
- Make the berry coulis. Heat 1 cup of raspberries and 1/2 cup strawberries in a pan on medium heat. Add 1/2 cup of water and the agave syrup. Leave to simmer until the berries soften. Whizz with an electric hand whisk. Remove from heat and set aside.
- Construct your coconut & berry mess. Place a scoop of ice cream at the bottom of a sundae glass/bowl, drizzle with sauce, add raspberries and strawberries, sprinkle coconut flakes. Continue layering until you’re happy with your creation. Mix it all up, grab a spoon and enjoy!
This recipe will make four puds using the sundae glasses as photographed 🙂
gettingahandleonme 