Strawberry and Coconut Slices

Kerry Mosley
very easy
4 4
Cool coconut cream and sweet strawberries - a heavenly combination that sweetens every summer coffee hour
50 mins
410 mins


Servings: 16
  • 125 g Butter
  • 1 pck. (225 g each) Coconut rusk
  • 6 sheets Gelatine
  • 500 g Strawberries
  • 400 g Whipped cream
  • 600 g Double cream cheese
  • 1 can(s) (165 ml each) unsweetened coconut milk
  • 2 TABLESPOONS white rum
  • 100 g Sugar
  • Two pck. Vanilla sugar
  • 2-3 TABLESPOONS Coconut flake
  • 1 large freezer bag
  • baking paper


  1. 1

    Melt butter for the bottom. Coarsely crumble the rusk and put it in the freezer bag. Close the bag, crumble the rusk finely with the rolling pin. Mix with the butter. Line a square springform pan (24 x 24 cm) at the bottom with baking paper. Put crumb mixture into the tin and press it to a firm base with your hands. Chill for about 1 hour.

  2. 2

    For the cream, soak gelatine in cold water. Wash and clean the strawberries and dice them finely up to 8 for decoration. Whip the cream until stiff. Mix cream cheese, coconut milk, rum, sugar and vanilla sugar. Squeeze the gelatine and dissolve at low heat. First stir in about 4 tbsp. coconut cream, then stir into the rest of the cream. First fold in the cream, then the strawberries in portions.

  3. 3

    Carefully remove the crumb base from the pan and baking paper and place it on a cake plate. Place the rim of the pan on top. Spread the cream on the cake base and smooth it down. Chill for at least 5 hours.

  4. 4

    Cut the remaining strawberries in half. Remove the mould edge. Sprinkle the cake with coconut flakes and cut into about 16 pieces. Decorate with 1 strawberry half each.

Nutrition Facts

360 kcal
22 g
28 g
5 g