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.