A dessert for all audiences


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  • 1 handful crumble (it can be also muesli or cookies in pieces)
  • Mint leafs

For the cream:

  • 4 bananas ripe
  • 500ml coconut milk
  • 4 tablespoon sugar
  • ½ teaspoon salt

For the strawberries:

  • 500 gr. strawberries
  • 250 ml. water
  • 125 gr. sugar
  • 1 tablespoon peppers
  • 1 aromatic clove
  • 1 teaspoon agar-agar


  1. For strawberries, clean and cut them into fruit salad (cubes about 4 or 5 millimeters thick). Meanwhile, bring to boil the water with sugar and when boiling add the peppers, clove and let marinate for 3 minutes covered and out of the fire. Strain the liquid and throw the spices away. Return to boil the syrup and add agar-agar. Boil 5 minutes, add the strawberries and boil about 2 minutes. Remove from heat and let cool in the refrigerator. 
  2. For the cream, peel the bananas and cut into slices. In a saucepan bring all ingredients for the cream and bring to boil for about 2 or 3 minutes. Blend and set aside.
  3. Get the strawberries out the refrigerator and break with a spoon to get jelly compote. Serve each bowl a ball of this compote and surround with a little cream (warm or cold).
  4. Sprinkle with the crumble. Garnish with a mint leaf.