This dessert is really quick and easy to make but you do need to think ahead as the coconut milk needs to be kept in the fridge for 24 hours and the fruit needs time to defrost and release its juices.
1 Mix the berry fruits with 1 tablespoon of honey, leave overnight to defrost then stir to combine. Place the tin of coconut milk in the fridge overnight to cool.
2 Whisk the aquaflava until meringue like.
3 Open the coconut milk and remove the thick part, placing it in a large bowl. Whisk the coconut milk adding sufficient of the liquid from the tin to produce a soft cream like consistency then whisk in the remaining tablespoon of honey and the vanilla extract.
4 Mix together the coconut cream and the aquaflava, then add the berry fruits and juices. Stir to roughly combine but don’t overmix so that the cream is steaked with the juices.
5 Pour into a loaf tin or suitable container and freeze overnight. Remove from the freezer 1/2-3/4 hour before needed to allow it to defrost a little. Turn out onto a plate and decorate with the extra berries.