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Balsamic roasted strawberries with coconut cream

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert
Servings: 2
Author: Becca Heyes


  • 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


  • 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.