Method

1. Smash the berries in a small mixing bowl using a fork or spoon.

2. Make sure the cream is cold from the fridge. If you have time, you can place the bowl in the fridge to cool too for 20mins.

3. Using a large mixing bowl, whip the cream by starting slowly. It will begin to bubble and then thicken. Don’t over whip it. Once it reaches stiff peaks, stop whipping. Over whipped cream will turn grainy and then to butter. Whipped cream will roughly double in size.

4. Deseed the vanilla pods, mix them into the berries, and lightly fold the berries into the cream.

5. Top the cream and berries with the toasted coconut and serve straight away.