TOP TIP! To make the macerated strawberries, combine 200g sliced strawberries with 4 tbsp caster sugar in a bowl. Cover and place in the fridge for 30 minutes or overnight
| Calories | 610 |
| Fat | 40.8g |
| Saturates | 27.6g |
| Protein | 7.5g |
| Carbs | 61.1g |
| Sugars | 45g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMacerate the strawberries (see TOP TIP) and crush the pistachios.
Meanwhile, place the almonds in a food processor and pulse a few times until finely ground, but not powdered.
Add 4 tbsp of the almond milk along with the corn starch to a small bowl and stir until combined.
Shake the tin of coconut cream then add the contents to a medium-sized pot. Stir in the rest of the almond milk and corn starch-almond milk mixture.
Place the pot over a medium heat. Stir the mixture constantly until it comes to a boil. Let it boil for 1 minute before adding the sugar and stirring for a further1-2 minutes.
Remove from the heat.
Smash the mastic, then add it in with the orange blossom water and stir to combine.
Immediately ladle into 4 bowls and place in the fridge to cool for at least 4 hours, or over-night.
Serve topped with the macerated strawberries and crushed pistachios.
