Ingredients:

400 g strawberries

500 g/1 big tub full fat Greek yoghurt

½ cup full fat coconut milk (tinned)

⅓ cup brown rice syrup

2 tsp vanilla extract

pinch of salt

mint leaves to decorate

Directions:

1. Get a silicone cake mound, Tupperware or loaf tin and line it with cling film, leaving some to fold over once the mixture is in.

2. Next, put the strawberries and half of the brown rice syrup in a blender and pulse a few times until smooth with a few chunky bits. Set aside.

3. In a bowl, mix together the remaining brown rice syrup, yoghurt, coconut milk and vanilla extract. Taste and adjust sweetness according to your personal taste.

4. Now let’s start the layering.

5. Take the lined silicone mound and pour in one ⅓ of the yoghurt mixture, then follow with ½ of the strawberry mix. Add another third of the yoghurt mixture, then the remaining half of the strawberry mixture and top up with the last ⅓ of the yoghurt mix.

6. Smooth the top, fold over the cling film and place in the freezer to set overnight.

7. To serve, let it thaw for 10 minutes and enjoy with few drops of fresh lemon or lime juice or, some melted raw chocolate drizzle.

Bon Appetit!