150ml coconut cream
50ml boiling water
40g icing sugar
1 lemon, zest
½ lemon, juice
100g strawberries, chopped
Mint leaves, to decorate
You need 4 x 125ml pretty cups or glasses
Place the coconut cream in a bowl and pour in the boiling water (this will melt the cream), whisk well until smooth. Add the quark, icing sugar, lemon zest and juice and whisk.
Spoon into cups or small glasses and chill in fridge for 20 minutes.
Spoon the chopped strawberries on top and decorate with sprigs of mint.