Roasted Strawberry Pots de Creme

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 servings



  • Preheat the oven to 325 degrees F. Blend together 1 1/2 cups of the coconut milk, honey vanilla, cinnamon, and salt.
  • Heat the remaining coconut milk in a small saucepan over medium until just beginning to steam. Stir in the gelatin until dissolved, then pour into the blender and process on low speed for 30 seconds.
  • Divide between four six-ounce ramekins. Place them in a large baking pan and add 1" of water to the bottom, then bake until set, about 60 minutes.
  • Meanwhile, combine the strawberries, 2 tablespoons honey, and basil in a baking dish of their own and add to the oven during the last 15 minutes of baking.
  • Allow both to cool to room temperature, then puree the berry mixture and top the pots de creme with it. Chill before serving.

Nutrition Facts

Calories: 343kcal Carbohydrates: 32g Protein: 9g Fat: 21g Saturated Fat: 18g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.1g Sodium: 67mg Potassium: 221mg Fiber: 3g Sugar: 25g Vitamin A: 400IU Vitamin C: 94.1mg Calcium: 30mg Iron: 1.3mg