1. toast the coconut flakes in a frying pan without fat until golden brown.
Remove 100 ml of coconut milk and bring to the boil in a small saucepan. Fold in the agar-agar and simmer on low heat for 2 min, then cool.
Beat the egg yolks with 5 tbsp sugar, lemon zest and juice of one lemon and 6 tbsp hot water in a wide bowl with the beaters of a hand mixer until creamy. Mix the cooled agar-agar mixture with the remaining coconut milk and stir into the egg mixture.
3. Stir in 20 g of shredded coconut. Chill until the mixture begins to gel (about 1 hour). Next, whip the whipped cream until stiff and fold in evenly. Leave the cream to cool for at least 2 hours.
4. mash the raspberries with 5 tbsp. sugar and mineral water and pass through a sieve. Rinse and clean the strawberries and cut them into slices. Mix with half of the raspberry puree. 5.
Form dumplings from the cream with well moistened tablespoons and place on a plate. Sprinkle with coconut flakes, arrange with the marinated strawberries. Serve with the remaining raspberry sauce.
In the original, this was made with 5 sheets of white gelatin and lime was used instead of lemon.
Tip: Strawberries taste best when they are in season! If possible, buy local products!
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