Ingredients:
- The flesh of 2 finely grated coconut
- strawberries
- Maple syrup (or honey)
- Vanilla essence
Mix in a bowl, using a hand blender, 2/3 of the finely grated coconut flesh with 2 coffee cups of maple syrup (or honey) and 1 teaspoon of vanilla essence.
Press 1/2 of the dough on a sheet of baking paper in a cake mold.
Mix 1/3 of the finely grated coconut flesh with 1-2 coffee cups maple syrup (or honey), 1 tsp vanilla essence and some strawberries.
Press the dough thus obtained on the coconut base and place sliced strawberries over on the surface. Add and press over the rest of the coconut dough.
Garnish with halved strawberries, and add the icing.
Put in the freezer for 1 hour.
For the icing:
Blend 1 coffee cup of pre-soaked dates with 1 coffee cup of strawberries and 1 teaspoon of vanilla essence.
