A bowl of fresh, ripe berries is splendid, for sure, but this parfait made from layers of roasted berries and whipped cream is over-the-top deliciousness.
Roasting berries bring out their sweetness, a handy trick when berries aren’t quite as ripe as you’d like. The flavor of roasted berries is richer, tasting more like pie filling than fresh berries. Layered with whipped cream (made from either coconut milk or whipping cream), the roasted berries turn into a gorgeous, healthy and decadent-tasting dessert.
Servings: 6
Time in the Kitchen: 35 minutes
Ingredients:
- 24 ounces fresh berries (about 2 pints) (680 g)
- 1 tablespoon maple syrup (15 ml)
- 2 tablespoons coconut oil (30 ml)
- 1 teaspoon vanilla extract ( 5 ml)
- Pinch of salt
- 1 13.5 ounce can (400 ml) full-fat coconut milk, refrigerated overnight, or 8 ounces (236 ml) heavy whipping cream
Instructions:
Preheat oven to 450 °F/232 °C. Line a large rimmed baking sheet with parchment paper.
If using strawberries, hull and quarter the berries.
In a large bowl combine the berries. Pour the maple syrup, coconut oil, and vanilla extract over the berries. Add a pinch of salt. Gently mix.
Spread the berries out evenly in one layer on the baking sheet.
Roast 25 minutes (do not stir).
While the berries are roasting, put a mixing bowl in the freezer to chill for 20 minutes or so.
If making coconut whipped cream, open the can of chilled coconut milk and scrape the solid coconut cream into the chilled mixing bowl, without disturbing the liquid. Save the liquid for another use, like smoothies.
Beat for about 2 minutes. If desired, add maple syrup or sugar to sweeten.
If using whipping cream, beat the cream in the chilled mixing bowl until it turns into whipped cream. If desired, add maple syrup or sugar to sweeten.
In clear glasses or bowl, layer the cooled berries and (coconut) whipped cream.
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