Coconut semolina porridge with strawberries

Cut the vanilla pod in half. Use the sharp edge of a knife to scrape out the black vanilla seeds from the pod - the more seeds, the more aromatic the porridge will be. Set aside.

Remove the stems from the strawberries and cut them into quarters. Set aside.

Combine coconut milk and cream in a saucepan, add vanilla seeds and the pod. Add sugar, place over medium heat and bring to a boil. Remove from heat and let sit covered for a few minutes. Return to medium heat and gently sprinkle in semolina. Cook until thickened, stirring constantly to prevent lumps. When the porridge thickens, remove from heat and stir in coconut flakes. Carefully remove the vanilla pod, rinse it, dry it and save for future use.

Serve the porridge decorated with fresh strawberries.