Ingredients

2 punnets fresh strawberries (quarter one punnet and leave one whole)
4 tablespoons coconut yoghurt (or flavour of your choice)
1 cup cream
1 packet store-bought small meringues (approx. 20)
Fresh mint
½ the arils from a pomegranate (optional)

Method

Whip cream and mix together with yoghurt

On a large serving platter or board place a saucer or small plate in the centre (this will help create a uniform wreath)

Around the plate, spread the cream mixture in a circle and then top with sliced strawberries and meringue (as per photo)

Sprinkle with mint and pomegranate arils (cut the pomegranate in half and squeeze the arils out in a bowl of water – they will sink and you can easily discard the parts that you don’t use as they float)