Vegan passion fruit dessert

Coconut layer:

• 1 can Organic coconut milk 17-19% House of Asia
• 1 can Quality Food Condensed Coconut Milk
• 2 tsp Agar Agar Quality Food
• 1 teaspoon of erythritol
• 1 teaspoon of potato starch

Strawberry layer:

• 2 tsp Agar Agar Quality Food
• 500 g of strawberries
• 2 flat tablespoons of erythritol

Additionally:

• 1 can Passion fruit pulp 170 g Quality Food
• fresh mint for decoration

1. Place the coconut milk in a saucepan, reserving 2 tablespoons. Add the condensed milk and erythritol, and bring to a boil.
2. Add the potato starch to the reserved coconut milk, stir, then combine with the contents of the saucepan. Bring to a boil again, then pour into 4 glasses.
3. The mixture should thicken in the time it takes to prepare the strawberry layer. Blend the strawberries until smooth. Transfer to a saucepan, add the erythritol and agar, and bring to a boil.
4. Pour over the hardened coconut layer (it can still be warm). Set aside to cool and set. Before serving, spoon the passion fruit pulp over the top and garnish with fresh mint.