Ingredients
- 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)
Directions
WHAT?!?! Roasted strawberries?!?!? They have the most intense strawberry flavor and if you haven’t tried them this is the recipe for you. A perfect summer treat on a warm night sitting outside watching the sunset. Enjoy.
xoxo,
Kristin
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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.
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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.
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Toss roasted berries and any juices with remaining fresh berries, and sugar or honey if using, and set aside.
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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.
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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.
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In small bowls, layer berries and coconut cream, and serve immediately.
Recipe from: https://brooklynsupper.com/roasted-strawberries-and-coconut-cream-mothers-day-brunch-ideas-sponsored-post/#.U3uL8F7irwI serves 4
