Wash, clean and dice the strawberries. Finely puree with the sugar and 1 tablespoon lemon juice. Mix together the sour cream, low-fat quark, sugar and desiccated coconut. Whip the cream until stiff (1 whole cup of cream is also possible) and fold in under the sour cream and quark mixture. Fold the strawberry puree into the curd mixture so that streaks become visible.
Decorate with fresh strawberries and mint if necessary.
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