Pink lemonade fools
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.