Strawberry milk with lemon sugar

Set 6 strawberries aside. Remove the tops from the remaining strawberries and place them in a blender or food processor with the caster sugar. Blitz until smooth. Transfer to a small pot and simmer over a low heat for 1 minute. Allow to cool completely.

Place the white sugar in a bowl and zest the lemon over. Using your fingertips, rub the zest into the sugar. Place the sugar in a flat dish.

Quarter the lemon and run it around the rim of 4 tumblers. Press the rims of the glasses into the lemon sugar.

Thinly slice 2 strawberries and arrange the slices around the bottoms of the glasses. Divide the strawberry purée between the glasses. Slowly pour the coconut milk on top of the purée so the two don’t mix.

Decorate each glass with the remaining strawberries, candy floss and wafer daisies.

Serve immediately.