Coconut jelly with strawberry syrup
4 g de Pronagar®
1 liter milk
60 g shredded coconut
200 g sugar
Juice of ½ lemon
100 g cream
For the sauce:
250 g strawberries
50 g sugar
Sprinkle Pronagar, sugar and coconut into the milk and bring to boil. Cook for 2 minutes, stirring occasionally.
Remove from heat and when mixture cool, add lemon juice and cream.
Fill the mixture into a mold and put in refrigerator.
For the sauce: Wash and slice strawberries. Add sugar and blend.
Unmold the coconut gelatin and serve decorated with strawberry sauce.