No-Bake Semolina Strawberry Lamingtons

Instructions

1. Let's start by prepping our baking dish. Grab a 20x25cm dish and line it with plastic wrap, making sure to leave some overhang for easy removal later. Set this aside for now.
2. Now, onto the star of our show - the strawberries! Hull them and give them a quick rinse. In a saucepan, combine the strawberries with the sugar. Cook this mixture over medium heat, stirring occasionally, until the strawberries have softened and released their juices. This should take about 10 minutes.
3. Take the strawberry mixture off the heat and let it cool for a bit. Once it's cooled down, it's time to get smooth! Pour the mixture into a blender and blitz until you have a lovely, smooth puree. Set this aside for now.
4. In a clean saucepan, combine the oat milk and semolina. Cook this over medium heat, stirring constantly. You'll notice it start to thicken - keep stirring to prevent any lumps from forming. This should take about 5-7 minutes.
5. Once your semolina mixture is nice and thick, it's time to add some fruity goodness. Stir in the strawberry puree you made earlier, along with the strawberry jam and 100g of the shredded coconut. Mix everything together until it's well combined.
6. Pour this delicious mixture into your prepared baking dish, smoothing out the top with a spatula. Let it cool down to room temperature - this is a great time to wash up and have a cuppa!
7. Once it's cooled to room temperature, pop the dish in the refrigerator. Let it chill out for at least 3 hours, or overnight if you're patient (it's worth the wait, trust me!).
8. When you're ready to serve, lift the set mixture out of the dish using the plastic wrap overhang. Place it on a cutting board and cut it into cubes - aim for about 24 pieces.
9. Final touch! Spread the remaining 50g of shredded coconut on a plate. Roll each semolina cube in the coconut, making sure all sides are coated. Look at those little beauties!
10. Arrange your No-Bake Semolina Strawberry Lamingtons on a serving platter and watch them disappear! They're best enjoyed the day they're made, but will keep in an airtight container in the fridge for a couple of days - if they last that long!