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Not-so-Eton Mess (Aka Chris’ Mess)

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Not-so-Eton Mess
Not-so-Eton Mess
Not-so-Eton Mess
Not-so-Eton Mess
Not-so-Eton Mess Not-so-Eton Mess Not-so-Eton Mess Not-so-Eton Mess

Layers of crunchy coconut chips, pillowy coconut cream and sweet, tart berries. It’s a beautiful, light treat.

Ingredients for the cream:

  • The flesh of two young coconuts (about 1.5 cups)
  • 20g cacao butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut water (from the same young coconuts)
  • 1 tablespoon maple syrup

Ingredients for strawberry mash:

  • A handful of strawberries. Really, that’s all you need.

To assemble:

  • 4 strawberries, sliced
  • handful of whole strawberries
  • handful of whole blueberries
  • 2 tablespoons coconut chips
  • 2 tablespoons coconut shreds (or more coconut chips)
  • 1 teaspoon poppy seeds (for decoration)
  1. Melt the cacao butter using the bain marie method.
  2. Add the coconut flesh, vanilla seeds, maple, coconut water and melted cacao butter to a blender and blitz until you get a silky smooth cream. It’s a matter of seconds.
  3. Scoop the cream into a bowl and pop it in the fridge for half hour to set.
  4. Mash the strawberries with a fork. Scoop half in one glass/serving bowl and half in another.
  5. Arrange the sliced strawberries on the sides of the glass/bowl.
  6. Scoop 1 full tablespoon of the coconut cream in each glass, on top of the mashed strawberries.
  7. Top the cream with 1 tablespoon of coconut shreds in each glass.
  8. Add few whole strawberries and blueberries.
  9. Top with the rest of the coconut cream, coconut chips, 2-3 strawberries and 2-3 blueberries.
  10. Generously sprinkle poppy seeds.
  11. Enjoy fresh.

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