STRAWBERRY HALVA MOUSSE

Prep time 30 mins, plus freezing time Serves 6

INGREDIENTS

2 cups (500ml) coconut cream (see tips)

250g strawberries

4 tbsp honey

2 tsp vanilla extract 280g greek-style yogurt 210g unhulled tahini (sesame seed paste) 250g strawberries, extra, sliced

35g pistachios, chopped 1 tbsp sesame seeds, toasted 65g pomegranate arils

METHOD

Pour coconut cream into a medium metal bowl; place in the freezer for 30 mins or until chilled.

Blend or process strawberries, 1 tablespoon of the honey and half the extract until smooth. Whisk coconut cream, yogurt, tahini and remaining honey and extract until thickened slightly, then swirl through the strawberry mixture.

Divide mixture among six 1-cup (250ml) serving glasses; cover, refrigerate for 2 hours or until firm.

Serve topped with sliced strawberries, pistachios, sesame and pomegranate seeds.

Tips Use a brand of coconut cream that states it is 100 per cent natural on the label. Coconut cream that has ‘emulsifying agents’ added (it will state this on the label) may cause the mousse to separate into creamy and watery layers. You can make the mousse a day ahead; store, covered, in the fridge.

You can also substitute coconut milk yogurt for the greek-style yogurt.