Strawberry Coconut Cream Cups

Strawberry Coconut Cream Cups

Ballyknocken letter B

Makes 4

150ml coconut cream
50ml boiling water
300ml quark
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.

Learn more

Related Recipes

Catherine’s Easter Bundt Cake

Catherine’s Easter Bundt Cake

It’s an Easter Eggstravaganza…. inspired by Siúcra Ireland! Serves 10 to 12 Ingredients 3 tbsp melted butter, for brushing the tin 2 tbsp cocoa powder, for the tin 300g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 60g cocoa powder 160g dark chocolate,...

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake Serves 14   4 eggs 170g light golden caster sugar 1 tsp vanilla extract 100ml oil 350g plain flour 2 tsp baking powder ½ tsp ground cinnamon ½ tsp ground ginger 3 tbsp raisins, soaked in the juice of ½ an orange 200g grated carrots...

For recipes & news Join us here


This field is for validation purposes and should be left unchanged.
ballyknocken logo white transparent

Where To Find Us

Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
Google Map