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!
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.
Vegan Roasted Strawberries with Coconut Whipped Cream
- 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.
- 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.