Roasted Strawberries & Coconut Whipped Cream
1 can full-fat coconut milk,
1 tbsp maple syrup
2 tsp vanilla bean paste
2 punnets of strawberries, halved
2 tbsp coconut oil, melted
1 tbsp honey
Preheat the oven to 200°C. Place bowl and electric beaters in the freezer for 5 minutes to chill (you can also use an immersion blender to whip the cream, just chill the blender stick and bowl in the freezer before using).
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 maple syrup and vanilla paste to the bowl and using the chilled electric beater, beat the mixture until smooth and fluffy. Taste test and adjust sweetness if necessary.
Toss the strawberries with the coconut oil and honey. Place on a baking tray lined with baking paper and roast in the oven until tender, about 10–15 minutes. Toss berries halfway through roasting. Serve with the coconut whipped cream and ginger crumble.