Strawberries & whipped cream? Yes please.

Roasted Strawberries with Coconut Whipped Cream

by Dishing Up the Dirt

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
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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