STRAWBERRY MOUSSE

This is one of the dishes we prepared in cooking class this week . Chill 1 x 400ml can of coconut cream in the fridge for at least 4 hours before starting this recipe . Hull 150 gm (1 cup ) of strawberries . Using a blender , puree together the strawberries and 3 tbs of honey . gently fold the puree into the chilled coconut cream . Divide the mousse equally and spoon into your serving jars or glasses . Then place in the refrigerator for at least 4 hours to set . Serve garnished with sprigs of mint (optional ).