Balsamic roasted strawberries with coconut cream
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Recipe Type: Dessert
Servings: 2
Author: Becca @ Amuse Your Bouche
  • 400 g tin full-fat coconut milk
  • 2 tbsp icing sugar
  • 225 g strawberries
  • 1 tbsp balsamic vinegar
For the balsamic reduction:
  • 2 tbsp balsamic vinegar
  1. Leave the tin of coconut milk in the fridge overnight.
  2. 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.
  3. Heat the oven to 200°C (Gas Mark 6 / 400°F).
  4. 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.
  5. 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.
  6. Serve the roasted strawberries with the whipped coconut cream and the balsamic reduction.