Fresh and roasted strawberries pair beautifully with this easy-to-make whipped coconut cream in this Whole30-compliant dessert. Jump to recipe.
Our oldest daughter (who is doing well, by the way – thank you nice people for the thoughtful comments and messages) refers to the time when Brian and I grew up as “the olden days.” And though it is kind of brutal, in some ways they were – back then cartoons were on Saturday only, phones had cords, and your parents had to rush to the bank on Friday afternoon or you’d have no way of getting cash until Monday. In my own youth, I at least had the courtesy to refer to the olden days as my grandparents’ time; you know, before TV or rockets to the moon and stuff.
I like to imagine that in those days, dinner was dinner, and dessert, if there was any, was simple (and no kids would dare ask for mac and cheese in the face of a beautifully prepared bolognese). So today, we’re harkening back to a simpler time (that might never have actually existed, but whatever) and keeping it real with strawberries and cream. This is the kind of easy treat that’s perfect for overcommitted types who still want things to be nice.
Strawberries and cream is a summer classic, and here, we’ve given ours a bit of a modern touch. You see, Brian and I are trying out the Whole30® thing. (We’re on day ten, and chugging along nicely.) So my dairy-free version was made with coconut milk and without any sugar or added sweeteners. If that sounds crazy to you, don’t worry – I’ve added optional sugar, but just a very tiny amount because strawberries are best enjoyed exactly as they are. If it doesn’t sound crazy, know that the subtle sweetness of coconut milk along with the concentrated flavor of the berries is incredibly delicious and of-the-moment just as it is.
This recipe pairs the depth of roasted strawberries with lots of fresh ones, and is complemented by a creamy dollop of whipped coconut cream. By the way, once the secrets have been revealed, whipped coconut cream is a total cinch to make (you might never go back). I liked things just as they are, but feel free to add a little honey to suit your tastes.
Finally, this recipe is best suited to in-season strawberries. The giant, watery ones available in the off months have low sweetness and high water content, and just don’t come close to matching the flavor of spring or summer berries.
Fresh and roasted strawberries pair beautifully with this easy-to-make whipped coconut cream in this Whole30-compliant dessert.
- 1 can full fat coconut milk , refrigerated upside-down for several hours or overnight
- 2 pints strawberries , hulled and halved or quartered, divided
- 1 tablespoon coconut oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey , or to taste (optional)
Preheat oven to 400 degrees F. Line a small rimmed baking sheet with parchment and set aside. Set a bowl in freezer for making coconut cream.
Toss 1 cup of berries with coconut oil and vinegar (don’t worry if the oil’s clumpy), and arrange on baking sheet. Roast 15 - 20 minutes, or just until juices begin to release and edges darken. Set aside to cool.
Toss roasted berries and any juices with remaining fresh berries, and sugar or honey if using, and set aside.
To make coconut cream, remove can from fridge, leaving it upside-down and being careful not to jostle it. Use a can opener to open the bottom, pour off the translucent liquid, and reserve.
Scoop thick white coconut cream into chilled bowl. Whip on medium until mixture is smooth and creamy. Add a drizzle or two of reserved coconut liquid to smooth things out.
In small bowls, layer berries and coconut cream, and serve immediately.
Norma | Allspice and Nutmeg says
What a lovely combination of flavors!
Katrina @ Warm Vanilla Sugar says
I love roasted strawberries so much. This recipe is lovely!
Fawn @ Cowen Park Kitchen says
This looks so simple and nice. Simple desserts with fruit are my absolute favorite.
This recipe was terrible! I followed the directions exactly as written, and the strawberries basically just turned into mush. And that wasn’t even the worst part. “Whipped coconut cream doesn’t make a good…anything,” said my husband after he tried it, and he was 100% right. Not delicious at all. Don’t bother with this.
Hi Julie, I’m sorry the recipe didn’t work out for you. I wonder if the type of strawberry or your oven temp could have affected the outcome? I think coconut cream is wonderful, but I guess it’s not for everybody.
What can you do with the reserved liquid? Is it just coconut water at that point?
Good question! though clear, the leftover liquid is viscous and high fat, so I wouldn’t drink it straight. I’ve found it’s great for smoothies.
We loved this! Whipped coconut cream is a delicious substitute for milk based desserts! Thank you for sharing this!
I’m confused. I thought balsamic vinegar and honey were non-compliant on Whole30….?
Balsamic is, in fact, allowed in the Whole30: http://whole30.com/whole30-program-rules/ Honey isn’t, and that’s why I’ve included it as an optional ingredient. Basically, if you’re in the midst of a Whole30, the natural sweetness in the strawberries and coconut milk is rather pronounced. If you’re not, you may want the added sweetness of honey.
I loved this. Such a burst of flavor and a nice little treat if you are on the whole 30.
Beth J says
I recommend that you add to the ingredients list that the strawberries are divided, and specifically say to set aside one cup of strawberries to mix with the roasted ones. That bit is very easy to miss. 🙁
Hi Beth, Great point. I just updated the recipe. Thanks for the feedback!
Why do you need to turn the can of coconut milk upside down? wouldn’t the cream already be settled and separated as it is?
Turning the can upside down helps to make sure that all of the fatty part of the milk separates from the liquid. If you run out of time, though, you can always strain the fat from the liquid with a fine mesh strainer.
Pam Pinson Stapp says
How many ounces in a whole full fat can of coconut milk?
Hi Pam, good question – about 13.5 ounces.
Does this call for coconut milk or coconut cream? The ingredients list milk. but the comments often refer to cream.
Hi Jessica, The recipe calls for coconut milk, but has instructions for making coconut cream with it. This recipe is from a few years back when coconut cream wasn’t something you could buy. If you’d like to sub in store-bought coconut cream, that will work great.
Vivian Frankel says
hi, this sounds great. I am going to a party and the host is on a 360 type diet, I always try to bring something nice for her to eat. Can i pack this up and bring it? Will it travel well. If so, do you think I should chill the strawberries or bring them at room temperature.
Hi Vivian, I’ve not traveled or made coconut cream well ahead, but I’d think it would be ok. As for the berries, I’d roast them at home, and then combine the fresh and roasted together once you’re at her house.
Thanks for checking out the recipe!
And sorry – I’d go ahead and chill the roasted berries, to prevent them from getting too runny during transport.
was kinda confused why it called from balsamic vinegar but it was REALLY good!! made it for my family and everyone LOVED it!!! 15/10
What temp do you roast the berries??
400 degrees Fahrenheit.