Dishing Up the Dirt

Roasted Strawberries with Coconut Whipped Cream

The strawberries at Tumbleweed Farm are just beginning to ripen and this simple dessert is going to be your best friend for the rest of the season. This recipe could not be easier to whip up and is definitely a crowed pleaser. Roasted strawberries become mouthwateringly sweet and when dunked into a dollop of coconut whipped cream everything in the world seems right again. We’ve been devouring this for dessert every night for the past week and we hope you all enjoy this tasty dessert as much as we do. Make sure to put your can of coconut milk in the refrigerator overnight so that this dessert is ready to rock for a last minute treat.

Happy Spring!

Roasted Strawberries with Coconut Whipped Cream

Prep Time: 10 minutes    Cook Time: 25 minutes    Serves: 4

  • 1 can full-fat coconut milk (or coconut cream) refrigerated overnight
  • 1 Tablespoon honey or maple syrup
  • 2 teaspoons vanilla extract
  • 2 pints strawberries, halved
  • 2 teaspoons olive oil
  • 1 Tablespoon honey


  1. Preheat the oven to 400F.
  2. Place bowl and electric beaters in the freezer for 5 minutes to chill (you can also use and immersion blender to whip the cream just chill the blender stick and bowl in the freezer before using)
  3. Remove the coconut milk from the fridge. Scoop out the solids from the can and place them in the chilled bowl (save the liquid for a smoothie or another use.) Add the honey and vanilla to the bowl and using and electric beater, beat the mixture until smooth and fluffy. Taste test and adjust sweetness if necessary.
  4. Toss the strawberries with the oil and honey. Place on a parchment lined baking sheet and roast in the oven until tender, about 18-23 minutes. Toss berries halfway through roasting.
  5. Serve with the coconut whipped cream and enjoy.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary

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