• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Marisa Moore Nutrition
  • Home
  • About
  • Work With Me
  • Media
  • Recipes
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Marisa
  • Work with me
  • Media
  • Contact
×
Home » Recipes » Dessert

Vegan Roasted Strawberries with Coconut Whipped Cream

Published: May 22, 2016 · Modified: Oct 29, 2021 by Marisa Moore·

Jump to Recipe Print Recipe

Brown sugar and vanilla roasted strawberries are topped with a lightly sweetened coconut whipped cream that might change your life – or at least the way you make whipped cream!

Roasted Strawberries with Coconut Whipped Cream

This month’s Recipe Redux challenge is all about small bites. For a day full of little surprises, I love to take small bites along on a picnic. Spring is the perfect time to enjoy the outdoors in Atlanta. May and like the first two days of June are especially nice because the summer humidity hasn’t yet rolled in.

So I set out to make a little picnic worthy dessert. What’s a picnic without strawberries? They go hand in hand, no? Adding fresh strawberries and cream – maybe with a bottle of wine – may be cliche but it’s a delicious addition to a day in the park. But for reasons I’ll explain later, I wanted to try a cooked strawberry recipe.

Have you ever roasted strawberries before? I love to roast all the things… brussels sprouts, broccoli, cauliflower and yes even fruit. Roasting yields a caramelized flavor that just can’t be beat. It adds richness, color and makes sweet foods taste even sweeter.

[Tweet “Add these Easy Roasted Strawberries + Coconut Whipped Cream to your picnic basket! @marisamoore”]

These roasted strawberries make a perfect pack and go dessert. Create the recipe and portion ½ cup servings into 4 ounce mason jars. Add the lid and you’ve got a perfectly portable dessert. The coconut whipped cream will hold up for about an hour unrefrigerated but take along an ice pack to keep it firm if you’ll be longer than that.

Get the recipe and click the little blue button below for even more small bites for the spring from other recipe reduxers.

Roasted Strawberries with Coconut Whipped Cream

Vegan Roasted Strawberries with Coconut Whipped Cream

Marisa Moore, RDN
No ratings yet
Print Recipe Pin Recipe
Course Dessert
Servings 4

Ingredients
  

Roasted Strawberries

  • 1 pound fresh strawberries washed and hulled
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • pinch of kosher salt
  • 2 fresh basil leaves torn

Whipped Coconut Cream

  • 1 can coconut cream chilled
  • 1 can coconut cream or coconut milk with liquid removed drained
  • 2 tablespoons powdered sugar or maple syrup
  • Chill a bowl and beaters/whisk at least an hour before making the coconut whipped cream.

Instructions
 

  • Preheat the oven to 375°F. Arrange the strawberries in a single layer on a parchment lined baking sheet. Sprinkle with the brown sugar.
  • Roast the strawberries 30 minutes - stirring once. (While the strawberries roast, make the coconut whipped cream.)
  • Once the strawberries are done, transfer to a bowl. Add the vanilla extract and a pinch of salt. Stir. Let cool and allow the strawberries to release their juices. Add basil to the berries when cool.
  • For the whipped coconut cream*:
  • Feel free to get your workout on with a wire whisk and bowl but I took the wimpy way out with my stand mixer. Add the coconut cream to a chilled bowl. Using chilled beaters, whip on high until the cream is light and fluffy. Add powdered sugar. Mix until incorporated. Chill until ready to use. Store leftovers in a sealed container in the fridge for a week or so.
  • When you're ready to go: Portion ½ cup servings into 4 ounce mason jars. Add the lid and you'll have a perfectly portable dessert. The coconut whipped cream will hold up for about an hour unrefrigerated but take along an ice pack to keep it firm if you'll be longer than that.

Notes

* I didn't make this stuff up. It's been all over the Internet for years and is simply delicious!
Tried this recipe?Let us know how it was!

More Blog

  • Gray bowl of oatmeal topped with nut butter, jam and raspberries
    Berry Nut Butter Swirl Oatmeal
  • Cooked collards in white bowl with a spoon and a blue napkin
    Vegan Collard Greens
  • Oats with tomatoes spinach and feta in a grey bowl with a large spoon
    Savory Spinach, Tomato, Feta Oats
  • Pinto Bean and Cheese Burritos Stacked on a plate
    Freezer Friendly Pinto Bean Cheese Burrito

Filed Under: Blog, Dessert, Recipe ReDux, Recipes

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Rebecca

    May 28, 2016 at 9:17 am

    I love roasted strawberries. My only problem is we eat them fresh before they ever get to the roasting pan!

    Reply
  2. Alanna

    May 27, 2016 at 7:59 pm

    You can’t go wrong with roasted strawberries. That coconut cream sounds delightful! Loving this combo 🙂

    Reply
  3. Kimmythevegan

    May 25, 2016 at 12:25 am

    What a fabulous dessert! I have never roasted strawberries before (I guess I just tend to roast veggies) and look forward to trying it out. I’m loving all of the fresh strawberries at my farmer’s market and pairing it with coconut cream sounds like a match made in heaven 😉
    I found your blog through Recipe Redux and thought I would stop by and say hi =)

    Reply
    • Marisa

      May 25, 2016 at 9:52 am

      Hi Kim! Thanks so much! It’s hard to think of cooking strawberries when the fresh ones are so delicious, right?! Thanks for stopping by andsaying hi. Welcome to the Recipe Redux!

      Reply
  4. Laura @ Sprint 2 the Table

    May 23, 2016 at 10:55 am

    I love this idea! i’ve never roasted strawberries on their own before. They’re so sweet right now I bet I’d barely need the sugar!

    Reply
    • Marisa

      May 23, 2016 at 11:10 am

      Roasting adds a different twist. Now is the perfect time to try it out!

      Reply
  5. Kalee @ The Crowded Table

    May 22, 2016 at 10:48 pm

    Such a pretty dessert! Looks perfect for a picnic 🙂

    Reply
    • Marisa

      May 23, 2016 at 11:05 am

      Thanks, Kalee! Definitely a good grab and go picnic dessert!

      Reply
  6. Lauren Grant

    May 22, 2016 at 8:22 pm

    Absolutely stunning! Love the flavor combinations you have going on in these!

    Reply
    • Marisa

      May 23, 2016 at 11:05 am

      Thanks, Lauren!

      Reply

Primary Sidebar

Marisa Moore in a yellow top in a white kitchen

MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

Learn more about me →

Popular Recipes

  • Pear muffins on a blue plate
    Healthy-ish Pear Oatmeal Muffins
  • Flatlay of jar of peanuts, tangerines, tea packets, water bottle, nut butter packets, bags of pumpkin seeds and pistachios
    Healthy Airplane Snacks
  • Pumpkin Lentil Curry in a bowl with cashews in a gray bowl with gray napkin
    Vegan Pumpkin Lentil Curry with Spinach
  • CHickpea Pasta Salad in White Bowl
    Mediterranean Chickpea Pasta Salad
  • Two filets of black cod in skillet with sauce.
    Honey Garlic Sablefish
  • Blood Orange Mocktail Overhead
    Sparkling Blood Orange Mocktail

Spring Favorites

  • Overhead shot of strawberry oatmeal muffins on brown table.
    Strawberry Oatmeal Breakfast Muffins
  • Roasted Broccoli and Walnut Pasta in a Bowl
    Roasted Broccoli & Walnut Pasta
  • Bowl of roasted cabbage with a spool of hone on the side.
    Easy Roasted Cabbage Wedges
  • Cheddar Cauliflower Bites on Marble with Chives in Background
    Cheddar Chive Cauliflower Bites

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Marisa Moore, MBA.RDN.LD. | Registered Dietitian Nutritionist | Media Contributor | Cookbook Author

Copyright 2023 · Marisa Moore Nutrition · All Rights Reserved · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required