To make the macerated strawberries
Remove the tops off of each strawberry and quarter them into a small mixing bowl.
Add the basil, mint and agave syrup to the bowl.
Gently mix everything together in the bowl and place in the fridge to let the flavours develop, until you’re ready to serve.
To make the coconut Chantilly
Open the coconut tin and scoop the top layer of coconut mix from the tin.
Place into a bowl and discard the watery liquid. In the bowl, sieve in the icing sugar and add the vanilla.
Using a whisk, mix until the mixture is smooth and whipped.
Taste the mixture to see whether it needs any more icing sugar to make it sweeter, if so, add and mix until its fully incorporated.
Place in the fridge to set until you are ready to serve.
When ready to serve
Spoon the coconut Chantilly neatly into a bowl and position the strawberry mix over the cream.
We use edible flowers and mint cress to enhance the dish’s presentation, making it beautiful and elegant. We also sprinkle on desiccated coconut to compliment the dish.