Canada Day (aka national BBQ Day) means red and white all over because HBD Canada. I contemplated making Canadian themed cupcakes but opted for a fresh treat thanks to this year’s glorious weather and early morning celebrations (if it’s fruit, it’s breakfast, right?) I was undecided on how I felt about baking fresh berries in the oven but once I tasted the cold coconut cream with a spoonful of warm fruity goodness, I was sold.
Buying the right coconut milk is the key to this recipe. When I first attempted to make the coconut cream, I used 7% coconut milk, which resulted in a thin, foamy consistency. Make sure to grab the full fat (Thai Kitchen Coconut Milk works well) before cooling and whipping.
For those of you who don’t have time for ovens, you can re-create this recipe using entirely fresh, cold strawberries.
1 can full fat coconut milk and refrigerate upside-down overnight (it’s important to use full fat or the cream will be too thin)
2 pints fresh strawberries, halved
1 tablespoon coconut oil
1 tablespoon balsamic vinegar
1 tablespoon honey (optional)
1 tablespoon coconut shavings
- Preheat the oven to 350 degrees F. Line a small rimmed baking sheet with parchment and set aside. Set a bowl in the freezer for making the coconut cream.
- Coat 1 cup of berries with coconut oil, vinegar and coconut shavings and arrange on baking sheet. Bake for 15 minutes, or just until the juices begin to release. Set aside to cool.
- Toss roasted berries with the remaining fresh berries, and honey if using. Set aside.
- To make coconut cream, remove can from fridge, leaving it upside-down and being careful not to shake the can. Use a can opener to open the bottom, pour off the translucent liquid, and reserve.
- Scoop the thick white coconut cream into the chilled bowl. Whip on medium until mixture is smooth and creamy.
- In small bowls, layer the berries and coconut cream, and serve immediately.
- Sprinkle coconut cream with cinnamon and shaved coconut to finish (optional)
Recipe adapted from BrooklynSupper.net