Roasted Strawberries with Iced Strawberry Compote on Coconut Crisp

While each of these recipes can be made on its own for an easy dessert, they work especially well together.


Iced Strawberry Compote:

  • 2 cups strawberries
  • 1/4 cup sugar
  • 1/2 cup whipping cream
  • 1 1/2 teaspoons lemon juice

Coconut Crisp:

  • 1/3 cup icing sugar
  • 1 tablespoon all purpose flour
  • 2 tablespoons whipping cream
  • 1 large egg white
  • 11/2 teaspoon unsalted butter, melted
  • 1/4 cup unsweetened coconut

Roasted Strawberries:

  • 1 tablespoon butter
  • 3 tablespoons sugar
  • 1 tablespoon balsamic vinegar
  • 1 pint basket large strawberries, tops removed


Combine strawberries, sugar and whipping cream in a food processor and purée until smooth. Stir in lemon juice. Spoon into moulds or serving dishes and freeze for 2 hours.

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Combine icing sugar and flour in a bowl. Stir in cream and egg white. Stir in butter and coconut until just combined.

Spoon 6 spoonfuls of batter onto prepared baking sheet, using just less than 1 tablespoon of batter per cookie. Use an offset spatula or a knife to spread the batter as thinly as possible. Bake for 7 to 8 minutes or until the cookies are pale gold to brown. Let cool on baking sheet for 2 minutes. Move to a rack to cool completely. Repeat process to make 12 cookies in total.

Melt butter in an oven-proof skillet over high heat. Add sugar and vinegar and swirl together. Add strawberries, place skillet in the oven and bake for 10 minutes or until strawberries are softened and a sauce is forming.

Place one coconut crisp on each of 4 serving plates. Divide strawberries between them and top with another coconut crisp. Break 2 of the remaining coconut crisps in half. Place a scoop of iced strawberry compote on top of each stack and garnish with broken coconut crisp. Serves 4.