Pink lemonade fools

Prep 0 h : 10 m
Cook 0 h : 5 m


  • 250g strawberries, hulled

    80ml cup lemonade

    300ml thickened (heavy) cream

    110g gluten-free lemon curd

    15g toasted coconut flakes

    6g pink Persian fairy floss

    1 tbsp toasted coconut flakes, extra


  • Thinly slice 4 strawberries into rounds; quarter remaining strawberries.

    Place quartered strawberries and lemonade in a small frying pan over high heat; bring to the boil.

    Reduce heat; simmer for 5 mins, mashing with a fork a few times during cooking, or until strawberries soften slightly and liquid thickens slightly.


    Meanwhile, beat cream in a small bowl with an electric mixer until soft peaks form.

    Fold curd and coconut into cream.

    Spoon three-quarters of the strawberry mixture onto cream mixture; do not stir.

    Spoon cream mixture into four 160ml glasses.

    Top with remaining strawberry mixture, reserved sliced strawberries, fairy floss and extra coconut.