Tomorrow’s my birthday. When I was a kid, I always wanted strawberry shortcake as dessert on my special day – buttery cake topped with sugary strawberries and loads of whipped cream. I was definitely a pound cake girl, no angel food for me. These Roasted Strawberry Parfaits with Coconut Cream and Macadamia Nuts are a good substitute for my beloved strawberry shortcake.
I’ve been dialing back the dairy and wheat in my diet, but wondered if I could create a strawberry shortcake experience minus the cake and added sugar. For the strawberries, I thought about roasting them with a little bit of balsamic vinegar instead of covering them with sugar to get syrupy. But what to do about the whipped cream?
Having just read Dr. Mark Hyman’s new book, Eat Fat, Get Thin (affiliate link), I remembered his love of coconut milk. He thinks good fat, such as the saturated fat in coconuts, is beneficial if you eat a relatively low-carb diet and you get enough omega-3 fats.
I thought whipped coconut milk might be the perfect substitute for whipped cream in my roasted strawberry parfaits. I added just a touch of maple syrup and vanilla extract and it was perfect. In fact, I may even like it better than whipped cream. I also sprinkled on some crushed macadamia nuts (more good fat) for crunch.
Happy Birthday to me!
Roasted Strawberry Parfaits with Coconut Cream and Macadamia Nuts (dairy-free)
- 1 pound strawberries hulled and quartered lengthwise
strawberry balsamic vinegar or plain balsamic vinegar
- 1 (13 1/2 ounce) can full-fat coconut milk
- 1/2 teaspoon pure vanilla extract
pure maple syrup or honey
- 1 tablespoon crushed macadamia nuts
PREP THE STRAWBERRIES
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Place strawberries in a large bowl. Add balsamic vinegar and mix well.
Spread strawberries in a single layer on prepared pan. Roast for 40 to 45 minutes, rotating the pan and loosening the strawberries after 25 minutes. Set aside to cool.
PREP THE COCONUT CREAM
Place coconut milk in the refrigerator to chill overnight.
About an hour before you're ready to whip the cream, place your mixing bowl and beaters (or whisk) in the refrigerator.
Remove chilled can and turn it upside down. Open can and pour off liquid (see note below). Save the liquid for another use (e.g. smoothies).
Spoon the coconut cream solids into your chilled mixing bowl. Whip until fluffy.
Add vanilla and maple syrup and whip again.
PUT IT TOGETHER
Layer cooled strawberries, coconut cream, and macadamia nuts in glasses or small bowls.
The coconut cream technique pretty much belongs to Oh She Glows. If you don't see liquid on top when you open the can of chilled coconut milk, use a spoon to poke through just along the edge of the can. Then you should be able to pour off the liquid. Oh She Glows also says to look for coconut milk that does not contain guar gum, but I couldn't find any. My cream may not look as fluffy as hers, but it still tasted good.
This may seem like a lot of fat, but research is starting to show that people with diabetes may benefit from eating more "good" fat (such as the fat from coconuts and macadamia nuts). Read Dr. Mark Hyman's new book, Eat Fat, Get Thin, to learn more.