Roasted Berry Parfait

Berry Parfait 1Berries are nature’s way of handing you the perfect dessert. Sweet and pleasurable to eat, berries also have some of the highest antioxidant ratings of all fruits.

A bowl of fresh, ripe berries is splendid, for sure, but this parfait made from layers of roasted berries and whipped cream is over-the-top deliciousness.

Roasting berries bring out their sweetness, a handy trick when berries aren’t quite as ripe as you’d like. The flavor of roasted berries is richer, tasting more like pie filling than fresh berries. Layered with whipped cream (made from either coconut milk or whipping cream), the roasted berries turn into a gorgeous, healthy and decadent-tasting dessert.

Servings: 6

Time in the Kitchen: 35 minutes


Fresh Berries

  • 24 ounces fresh berries (about 2 pints) (680 g)
  • 1 tablespoon maple syrup (15 ml)
  • 2 tablespoons coconut oil (30 ml)
  • 1 teaspoon vanilla extract ( 5 ml)
  • Pinch of salt
  • 1 13.5 ounce can (400 ml) full-fat coconut milk, refrigerated overnight, or 8 ounces (236 ml) heavy whipping cream


Preheat oven to 450 °F/232 °C. Line a large rimmed baking sheet with parchment paper.

If using strawberries, hull and quarter the berries.

In a large bowl combine the berries. Pour the maple syrup, coconut oil, and vanilla extract over the berries. Add a pinch of salt. Gently mix.

Spread the berries out evenly in one layer on the baking sheet.

Roast 25 minutes (do not stir).

Fresh Berries

While the berries are roasting, put a mixing bowl in the freezer to chill for 20 minutes or so.

If making coconut whipped cream, open the can of chilled coconut milk and scrape the solid coconut cream into the chilled mixing bowl, without disturbing the liquid. Save the liquid for another use, like smoothies.

Beat for about 2 minutes. If desired, add maple syrup or sugar to sweeten.

If using whipping cream, beat the cream in the chilled mixing bowl until it turns into whipped cream. If desired, add maple syrup or sugar to sweeten.

In clear glasses or bowl, layer the cooled berries and (coconut) whipped cream.

Berry Parfait 2

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16 thoughts on “Roasted Berry Parfait”

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  1. OK this one I have to try! Not only does it sound amazing it’s also easy. I love whipped coconut cream and I pretty much roast everything…why not berries?! It is so cool how roasting intensifies and sweetens the taste of any veggie…never thought to try it on berries.

  2. I made this for lunch today but after I read the recipe at 11 I didn’t reread it at noon and I forgot to add the maple syrup and vanilla. I just roasted some strawberries and blueberries in my toaster oven — served with whipped cream and it was delicious! Like a cobbler without the crust. Very simple like this and I’m sure with the extra ingredients it’ll be even better. I will probably make this often while berries are available. Might try next with blackberries.

  3. If it didn’t involve turning on the oven in Summer, I’d be all over that! (But will save for cooler seasons.)

  4. Made yesterday. Didn’t add maple syrup-roasted fruits really do not need added sweeteners of any kind to make my palate happy. Drizzle with balsamic vinegar to enhance richness either before or after roasting. I like to add before roasting. Also a longer, lower temp roast will bring out the fruits natural sugars more without burning.

  5. Made if for my post-morning hike breakfast today – a very nice variation on my “fresh berry bowl with whipped cream”. I agree with Vikki – I think lower temperature (320-330 F) and longer roasting works better, I didn’t bother with maple syrup, either, but added some garnish – crushed macadamia nuts and a little square of grated 85% chocolate for extra decadent Sunday breakfast.

  6. Can anyone recommend how to do this with frozen berries? Can’t get fresh where I live.

    1. Ever tried roasting frozen veggies? Works the same, just might want to let it roast a bit longer. No need to let them thaw before putting them in.

  7. I never thought to roast the berries! Brilliant! Now I have to look at the article for Coconut Whipped Cream.

  8. Ooh, this looks delicious! I haven’t tried roasting berries before. I have gently heated frozen berries in a pan with vanilla, cinnamon or mixed spice (in winter)when berries are out of season.

  9. Yum! I haven’t thought of roasting berries before. I typically stock up when berries are on sale and freeze them. When the mood hits- I heat them in a saucepan, which makes a delicious berry sauce / topping. I have it over my favorite greek yogurt. Must try it over coconut whip- will be perfection on these hot hot days!

  10. mine turned up more watery, so it’s more like berry sauce (still quite yummy)
    (seem you can just make it on the range top using low heat?

    oh, i used ghee instead of coconut oil cause vanilla extract go better with buttery taste (for me)

  11. Anyone tried this with fresh raw cranberries, which outpower all other berries? I’d think maybe steaming a while first would be good, because they are very hard berries!