Strawberries with Mango Coconut Sabayon

1. 1

   Put the coconut milk in a saucepan and stir until homogenous.

2. 2

   Stir in the mango and salt and simmer, covered, over medium-low heat until the mango is soft, 15 to 20 minutes.

3. 3

   Pour the mixture into a food processor, add the agave nectar and lime juice, and process until smooth.

4. 4

   Spoon over fresh organic strawberries and serve garnished with the mint.

5. 5

   For a more puddinglike texture, leave out the agave nectar and lime juice and cook for an additional 10 minutes.

6. 6

   Pour into 4 small ramekins and chill for at least 2 hours before serving.

7. 7

   Goes with Coconut Rice Pudding (page 198), sorbets, and fresh fruit, especially strawberries.

8. 8

   Store in an airtight container in the refrigerator for 5 days.

9. 9

   (per serving)

10. 10

    Calories: 275

11. 11

    Total Fat: 21.7g (18.8g saturated, 1g monounsaturated)

12. 12

    Carbohydrates: 22g

13. 13

    Protein: 3g

14. 14

    Fiber: 5g

15. 15

    Sodium: 90mg

* Per serving · 4 servings · Values may vary.