Sort ingredients
ccvv
QR Code
Listen
Pdf
Finely chop the white chocolate and place it in a heatproof bowl.
Heat the heavy cream in a saucepan until it just begins to simmer (do not boil).
Pour the hot cream over the chocolate and let it sit for 1–2 minutes.
Stir gently until mostly smooth.
Add the strawberry purée.
Blend with an immersion blender until smooth and emulsified.
Add the shredded coconut and mix well.
Cover with plastic wrap (touching the surface) and refrigerate for 6–8 hours until set.