This is a light and delicious summer dessert. It’s a little labor intensive so I wouldn’t serve it at big gatherings. Roasting the strawberries brings out there natural sweetness and the combo of juicy, sweet berries and the coconut cream… well … YUM!
I’m sure this would be fabulous with blueberries or mixed berries too.
1 lb strawberries (washed + cut into 4 pieces)
2 tbsp sugar substitute, divided – I use all natural Swerve Sugar Substitute
1 can full fat coconut milk (refrigerated)
2 tbsp unsweetened coconut flakes
ground cinnamon, optional
- Preheat oven to 400 degrees. Toss cut up strawberries with 1 tablespoon of sugar substitute and bake in oven for 10-12 minutes or until the berries are soft and bursting with juice. Remove from oven and let cool.
- Drain the watery part of the coconut milk and beat the thick part with 1 tablespoon of sugar substitute. Get the step-by-step recipe here.
- Layer berries and coconut cream in parfait glasses (I used small Ball canning jars) and top with some unsweetened coconut flakes + a dash of ground cinnamon.
Purchase all natural Swerve Sweetener + adorable Parfait Glasses here: