Icy strawberry-coconut tart

Ingredients

• 200 g Strawberries, fresh, hulled
• 200 ml Coconut cream, unsweetened
• 2 pcs Bananas, sliced
• 4 tbsp Honey
• 1 tbsp Lemon juice, fresh

Method

1. Place the honey and coconut cream in a small sauce pan; heat over medium heat then allow to melt, stirring occasionally.
2. Add ½ of the coconut mixture into food processor then add strawberries and lemon juice.
3. Pulse until well-combined. Prepare silicone tart mold and pour in prepared mix up to 1/2 full.
4. Rinse the food processor and put the remaining coconut cream and bananas.
5. Pulse until smooth and spread over strawberry mixture until the silicone cups are filled.
6. Set the prepared dessert in freezer for 2 hours then remove from the silicone cups before serving.