Instructions

Cut strawberries into bite-sized pieces, reserving one cup to set aside for later.

Place strawberries into a bowl and add 2 cups of wine. Place in the refrigerator and allow to infuse for 3 hours.

While the strawberries are soaking, take your metal mixing bowl and beater and place them in the freezer to chill.

Once the strawberries have sat for 3 hours, pull them out of the refrigerator and start on the strawberry sauce and coconut cream.

In a blender, add your cup of reserved strawberries and blend until a smooth liquid. Set aside.

This next step you want to do in order and pretty quickly before the coconut milk and tools start to warm up. Remove your coconut milk out of the refrigerator and open it. Take your mixing bowl and beater out of the freezer and add the solid coconut cream at the top of the coconut milk can.

Mix on medium for 1 minute, then on high for about 5 minutes or until stiff peaks form. Add your vanilla and mix for another 30 seconds.

Place a scoop of coconut cream at the bottom of your serving glass, followed by a spoonful of strawberry sauce.

With a slotted spoon, taking care to remove as much liquid as you can, spoon some of the wine infused strawberries on top of the cream/sauce.

Add more cream and strawberry sauce.

Top with a strawberry or mint leaf.

Serve immediately.