Grilled Strawberries with Coconut Whipped Cream


  • ¼ - ½ cup balsamic vinegar
  • 1 ½ cup coconut sugar
  • 1 pound of fresh organic strawberries
  • Skewers
  • 1 cold can unsweetened coconut milk
  • ¼ teaspoon vanilla
  • ¼ cup confectioners sugar
  • Dash of cardamom and cinnamon (optional)

Recipe Notes

  • For the coconut milk: make sure it’s not non-fat and kept in fridge for up to 6 hours before.


An easy treat that can also be enjoyed over vanilla ice cream, on top of a fresh summer salad or with pound cake for a decadent treat.

  1. Wash and hull the berries, keeping them whole. In a large bowl, add berries and cover with enough balsamic vinegar to coat them. Let stand for 5-10 minutes to allow them to absorb some of the vinegar. Fill a small bowl with coconut sugar. Roll each berry in the sugar, coating them on all sides. Spear the berries down the middle on the skewer sticks. Heat the grill to medium heat. Place the skewers down on one side, grill for 2-4 minutes, then flip and grill on the other side for 2-4 minutes.

    Open cold can of coconut milk upside down. Pour the liquid into a bowl (save for a curry sauté later). Scoop the thick milk at the bottom of the can into a medium mixing bowl. Add sugar and vanilla and beat with a hand mixer for 3-5 minutes until you get a fluffy texture. Serve the coconut whipped cream with the grilled strawberries.