Vegan Roasted Strawberries with Coconut Whipped Cream
Author Marisa Moore, RDN
1poundfresh strawberrieswashed and hulled
2tablespoonslight brown sugar
pinchof kosher salt
2fresh basil leavestorn
Whipped Coconut Cream
1can coconut creamchilled
1can coconut creamor coconut milk with liquid removed drained
2tablespoonspowdered 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 1/2 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.
* I didn't make this stuff up. It's been all over the Internet for years and is simply delicious!