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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
teaspoon coconut sugar
teaspoon lime juice
teaspoon fresh grated coconut
Finely grated white chocolate (optional)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Coconut