5 Ingredients or Fewer

Roasted Berries with Lime and ToastedĀ Coconut

May 20, 2013
2 Ratings
  • Serves 2
Author Notes

These days, anything I make in the kitchen needs to be easy with little fuss. Don't get me wrong, I love having a day all stretched out in front of me with nothing to do but make my own bread, but I won't have any days like that for awhile as we're moving two households next month, and in the middle of remodeling one of them. A remodeling project, by the way, that doesn't seem to budge unless I'm onsite. With all the stress of tracking down contractors, getting bids, and packing towering stacks of boxes, I still want something special to eat at the end of the day. Something I can relax over, that's hopefully healthy, while mull over all that needs to get done the following day. This little dessert fits the bill perfectly for me with squirts of lime and coconut providing a frame for all the berries showing up at the market. Oh, and I should mention, you can make this ahead and then just warm up for a couple of minutes before serving. Or serve at room temperature if you're really pressed for time. It's all good. —TheWimpyVegetarian

What You'll Need
  • 7 strawberries
  • 6 blackberries
  • 1/2 teaspoon coconut sugar
  • 1 teaspoon lime juice
  • 1 teaspoon fresh grated coconut
  • Finely grated white chocolate (optional)
  1. Preheat the oven to 400?F. Slice the strawberries 1/4" thick or slightly thinner. they need to be flexible enough to layer around a baking dish, slightly overlapping.
  2. I use a small oval baking dish that measures 5 1/2" X 5" as shown in the photo. Layer the strawberries around the edge of the dish with the points of the berries pointing towards the middle.
  3. Arrange the blackberries in the center, all standing up, although I should note that you don't really need to arrange them like this. But they will soften as the roast and may not be as attractive all slumped over each other. But that's just me.
  4. Sprinkle the coconut sugar and half of the lime juice over the the berries and roast for 20 minutes. They should be bubbling, and starting to almost caramelize in their juices.
  5. Sprinkle the grated coconut over the berries and slide them back into the oven. Bake for another 10 minutes or until the coconut begins to brown.
  6. Sprinkle on the remaining lime juice and serve warm. This is great served with shortbread cookies on the side, or with a scoop (or two) of vanilla ice cream. And if you want to dress it up just a bit, add the optional grated white chocolate .... just enough to create a light topping on the coconut.
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  • EmilyC
  • TheWimpyVegetarian
  • fhp

4 Reviews

fhp June 8, 2013
This may be a really dumb question but what is coconut sugar and is it hard to find?
TheWimpyVegetarian June 10, 2013
So sorry, fhp! I'm just seeing your question now. Coconut sugar is also known as coco sugar, coconut palm sugar or coco sap sugar, and is an alternative sweetener to processed cane sugar. It's available in my local general grocery stores alongside the traditional sugars. But if you can't find it, use light brown sugar. Or you can always use regular white sugar. You're not using a lot, so it may not be worth a lot of chasing around unless you want to try a new sugar :-) Hope this helps!
EmilyC May 21, 2013
This is such a beautiful idea and presentation!
Thanks so much Emily! It's low fat, gluten-free, vegan, etc etc, so it fits into a lot of people's diets I find. Oh, and it's sooooo easy :-)