So, you’ve roasted your strawberries – what next? Well, if you can resist eating them straight off the tray (or at least can be bothered to make a second batch after you’ve polished off the first), there are any number of ways of using them.
You can go the fancy route (like these two beautiful cakes that were left in the comments on my Facebook post by two lovely readers); you can go the completely not-fancy route, and smash them up to make a crude yet relatively healthy jam; or you can plump for something somewhere in the middle, like I did.
My balsamic roasted strawberries with coconut cream are pretty to look at, but really easy to make. It’s basically just some roasted strawberries layered up with some whipped coconut cream, and topped with an extra drizzle of balsamic reduction.
It sounds fancy, it looks fancy, it’s really easy.
You know sometimes when you open a tin of coconut milk, and it’s separated into a solid part on top, with a watery liquid left underneath? To make the whipped coconut cream, all you need to do is take the solid part, and whip it. Whip it good.
As you can see, my coconut cream was still on the thin side, but it’s sometimes possible to whip it up until it becomes so thick that you can make a quenelle shape, like we did at my supper club. Coconut milk varies so much from brand to brand, and even from tin to tin, that you’ll need to experiment to figure out how to get the consistency you want. Personally, I’m not bothered how thick the coconut cream is – it’s completely delicious either way.
Plus, if it’s a little thinner, you can layer it up nicely with the roasted strawberries, so the coconutty goodness gets right down to the bottom of the bowl. It’s perfect topped with an extra drizzle of reduced balsamic – alongside the super sweet strawberries and coconut cream, you don’t get a super vinegary hit (which wouldn’t be too nice), just a slight tang. It’s just lovely!
So go forth and roast, and whip, and drizzle, and let me know what you think!
- 400 g tin full-fat coconut milk
- 2 tbsp icing sugar
- 225 g strawberries
- 1 tbsp balsamic vinegar
- 2 tbsp balsamic vinegar
Leave the tin of coconut milk in the fridge overnight.
The next day, open the tin without shaking it - the coconut milk should have separated into a thick white cream, with a runny liquid underneath. Carefully scoop the thick white layer (probably about the top 1/3 of the tin) into a bowl, and whisk it for several minutes until it is thick and frothy. Add the icing sugar, and mix well.
Heat the oven to 200°C (Gas Mark 6 / 400°F).
Cut the strawberries into quarters (or halves if they’re quite small), and toss them in 1tbsp of balsamic vinegar. Spread them out in a single layer on a baking tray, and roast for around 10 minutes, until soft but still holding their shape.
While the strawberries are roasting, add the extra 2tbsp of balsamic vinegar to a small saucepan, and bring to the boil. Cook for a few minutes, until the vinegar has halved in volume, and is thick and syrupy.
Serve the roasted strawberries with the whipped coconut cream and the balsamic reduction.