• 400ml Thai Taste Coconut Milk - stored in your fridge overnight.

• 60g Icing Sugar

• 5 Blood Oranges - or regular oranges

• 400g Strawberries

• Thai Taste Palm Sugar

• Sponge Fingers or Pound Cake

• Rum (optional) - dark, light or coconut flavoured

• Orange Slices - dried or fresh for garnish

Step 1

To make the blood orange and strawberry puree, add the strawberries and juice of the oranges to a food processor and blitz till it is smooth. You may need to add some water to help the food processor work. Some strawberries and oranges can be sweeter than others, so you can season with some palm sugar if you would like it sweeter. You can cover this and store it in the fridge until needed.

Step 2

To make the whipped coconut cream, grab the can of coconut milk from the fridge, open it, and then remove the solid coconut cream that has formed into a cool bowl or food mixer. We won't be using the remaining coconut water in this recipe, but it can be used in smoothies or drunk as is!

Step 3

Use a food mixer or electric whisk to whip the solid coconut milk until it is light and creamy. Add in the icing sugar 1 tbsp at a time. Try not to overwhip as it can separate.

Step 4

In your serving glasses layer the whipped coconut cream with the puree, along with sponge fingers or pound cake. If desired drizzle some rum over the sponge cake.

Step 5

You can also add some strawberry halves or orange slices for garnish or even in as a layer!