Roasted Straw­ber­ries & Co­conut Whipped Cream

Latitude Magazine - - FOOD -

1 can full-fat co­conut milk,

re­frig­er­ated overnight

1 tbsp maple syrup

2 tsp vanilla bean paste

2 pun­nets of straw­ber­ries, halved

2 tbsp co­conut oil, melted

1 tbsp honey

METHOD

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.

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