350g strawberries (or raspberries, blueberries, or other sweet berries) - plus a few more to garnish if desired
1/2 lemon, juiced
2 TBSP cocoa powder
1 tsp vanilla essence
1/2 tsp xanthum gum
1 400g can coconut cream, well chilled
Put the can of cream in the fridge ahead of time - the night before would be great. If you forget, like I did, then at least an hour in the freezer will suffice (but don't freeze!). Coconut cream needs to be well chilled in order to whip.
Remove stems from strawberries, chop in halves or quarters (raspberries or blueberries could be left whole), and place 300g of berries in small pot with the lemon juice. Cook until soft and juicy. For strawberries, use a spoon or fork to mash up. For berries with larger seeds, force through a large seive to remove seeds.
Divide berry pulp/juice evenly between four serving glasses. Add remaining uncooked, chopped berries.
Empty coconut cream into a bowl. Add cocoa, vanilla, and xanthum gum. Beat with an electric mixer until thick and softly peaked - about 4 mins. Carefully spoon mousse into glasses. Garnish with a half strawberry each. Chill for at least an hour before serving.