For coconut cream, you will need,

400ml coconut milk
6 tbsp caster sugar
10 strawberries, quartered
2 gelatine sheets
1 vanilla pod

(makes 4 coconut cream desserts)

Soak the gelatine sheets in cold water for a few minutes until soft.

In a small pan, gently heat the coconut milk and 2 tbsp sugar. Remove from heat as soon as the mixture simmers.

Put the softened gelatine sheets into the coconut mixture. Stir well until the sheets disappear. Divide the mixture between the serving dishes and refrigerate to set.

Split the vanilla pod and heat on medium in a pan with 2 tbsp water and 4 tbsp sugar. When just boiling, add the strawberries and cook until just soft. Allow to cool. When the coconut cream sets, spoon the cooled strawberries and liquid over the top to serve.