Baked Coconut Semolina Cubes with Fresh Strawberries

(about 45 min):

Rinse strawberries, remove greenery, halve and cut into fans. Cut the vanilla pod in half lengthwise, remove the pulp and heat with half of the orange and lemon zest together with the coconut milk. Then stir in the semolina. Continue stirring until the semolina begins to set, then fold in the sugar.

Line a baking sheet or ovenproof dish with plastic wrap and spread the mixture on it until smooth, about 2.5 centimeters thick. Sprinkle with brown sugar and remaining rubbing. Leave to cool for two to three hours and then turn out.

Cut cubes of the semolina mixture, flour and pull through beaten egg white. Turn in coconut to the other side, fry in hot peanut oil until golden brown all over and arrange on plates. Drizzle the cubes with honey. Place strawberry cups all around and garnish with mint croissants.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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