Wash, hull and cut the Strawberries into small cubes. Place them in a small saucepan with the Lemon Juice and Sugar. Stir to combine then turn on medium-low heat. Cook for about 10 minutes, until the strawberries are very soft. Blend the mixture until smooth and pour through a thin mesh sieve to remove seeds. Set aside.

In a small bowl, mix the Gelatine Powder with a little bit of very cold water until it turns into a thick paste.

In a medium-size saucepan, combine the Milk, Cream, part of the Strawberry Sauce, Sugar and Vanilla. Whisk well and turn on medium-low heat. Bring to a simmer then remove from the heat.

Away from the heat, add the bloomed Gelatine and whisk until completely dissolved.

Pour into serving cups, molds or ramekins. Place in the fridge to set for about 2 hours, or until slightly firm to the touch.

Once set, top with the rest of the Strawberry Sauce. Optionally, garnish with fresh Strawberries, Mint Leaves and Desiccated Coconut.