Step 1

Preheat oven to 200°C (180°C fan-forced). Carefully spoon thick cream from the top of the can of coconut cream into a mixing bowl (it will be about three-quarters of the contents), discarding the thin liquid at bottom of can. Cover and refrigerate until needed.

Step 2

Place the strawberries, rhubarb, sugar, orange zest and ¼ cup (60ml) water in a large baking dish. Roast, without stirring, for 18 mins or until the fruit is tender but still holds its shape.

Step 3

Meanwhile, add extra sugar to the coconut cream in the bowl. Using an electric hand mixer fitted with a whisk attachment, beat until soft peaks form.

Step 4

Spoon the strawberries, rhubarb and syrup into shallow serving bowls. Top with dollops of the coconut cream mixture. Using a fine grater, carefully grate the pistachios over the coconut cream mixture and serve immediately.