Strawberry and Kiwi Cassata

Method

1. Blend together 1 can of coconut cream, 60ml icing sugar, 5 ml vanilla and 100g frozen strawberries.
2. Place in a bowl and chill.
3. Peel 2 of the kiwi fruit, and blend it together with the second can of coconut cream and the remaining 60 ml icing sugar.
4. Place in a bowl and chill.
5. Line a 900g loaf tin with clingfilm.
6. Pour in the strawberry coconut mixture into the tin and then place fresh strawberries into the mixture.
7. Place in the freezer and chill for 1 - 2 hours or until set enough to layer the kiwi mixture on top.
8. Pour the kiwi coconut mixture on top of the semi frozen strawberry mixture.
9. Peel and slice the remaining kiwi fruit and then place these into the kiwi fruit mixture.
10. Place the tin back into the freezer and set it overnight.
11. Leave out the fridge for 30 minutes before slices to serve.