*Cream from the top of two 400-ml cans coconut milk (will yield 1½-2 cups)
Place the strawberries, thyme and 1 tbsp honey into a large pan. Cook on a medium heat until juices begin to emerge, then turn the heat down to low and continue cooking, uncovered, until softened and an almost syrupy jam-like consistency, about 12-15 minutes.
Taste a bit of the syrup to see how thyme-y the flavor is and either leave it in for a more pronounced flavour as it cools or discard it, depending on your preference.
Pour the mixture into a bowl and set aside to cool completely.
Turn the cans of refrigerated coconut milk upside down, open with a can opener and slowly pour the watery liquid off into a separate jug. You can use this liquid for smoothies or drink as is.
Scoop out the cream that is left below, which should be between 1½ and 2 cups, and put into a mixing bowl.
Using a stand mixer or a hand held, whip the cream and remaining 2 tbsp honey into soft, pillowy peaks. Discard the thyme sprigs if you left them in and fold in the strawberries and syrup, reserving a small amount for garnishing.
Spoon into glasses or pretty dishes and put into the refrigerator until you are ready to serve. Decorate with the reserved strawberries immediately before serving.
This is at its best on the day it is made, however it will still be okay to eat the next day if kept in the refrigerator.
*Put two cans of coconut milk in the fridge at least the night before you want to make the fool.
Recipe by Autoimmune Wellness at http://autoimmunewellness.com/thyme-scented-strawberry-fool/