Strawberries with Mango Coconut Sabayon

• 1 14-ounce can coconut milk
• 1 1/2 cups chopped mango
• Pinch of sea salt
• 1/4 teaspoon agave nectar
• 1/2 teaspoon freshly squeezed lime juice
• 3 cups organic strawberries, hulled and halved
• 4 sprigs fresh mint, for garnish (optional)

1. Put the coconut milk in a saucepan and stir until homogenous.
2. Stir in the mango and salt and simmer, covered, over medium-low heat until the mango is soft, 15 to 20 minutes.
3. Pour the mixture into a food processor, add the agave nectar and lime juice, and process until smooth.
4. Spoon over fresh organic strawberries and serve garnished with the mint.
5. For a more puddinglike texture, leave out the agave nectar and lime juice and cook for an additional 10 minutes.
6. Pour into 4 small ramekins and chill for at least 2 hours before serving.
7. Goes with Coconut Rice Pudding (page 198), sorbets, and fresh fruit, especially strawberries.
8. Store in an airtight container in the refrigerator for 5 days.
9. (per serving)
10. Calories: 275
11. Total Fat: 21.7g (18.8g saturated, 1g monounsaturated)
12. Carbohydrates: 22g
13. Protein: 3g
14. Fiber: 5g
15. Sodium: 90mg

coconut milk, mango, salt, nectar, freshly squeezed lime juice, organic strawberries, mint

Taken from www.epicurious.com/recipes/food/views/strawberries-with-mango-coconut-sabayon-379305 (may not work)