Roasted Strawberry Pots de Creme

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!


For as long as I can remember, strawberries have been my go-to indulgence. I mean, it wasn’t always the fruit itself. There were popsicles, slushies, lollipops, sodas, cream cheeses, sundaes, you name it. Later on in life, there was even strawberry-flavored beer. And when I did eat the fruit itself as a kid, it was usually coated in sugar. What was that all about?!

Nowadays, I can’t imagine ruining perfectly good fresh, plump strawberries by eating them any way but, well, fresh! They’re sweeter than other berries at peak ripeness but still have that delightfully sour undertone that makes them such a wonderful complement to basil and vanilla alike. In this Roasted Strawberry Pots de Creme, they’re paired with both for maximum flavor effectiveness. Prepare to have your tastebuds blown away!

Roasted Strawberry Pots de Creme
Prep time
Cook time
Total time
Serves: 4 servings
  1. Preheat the oven to 325 degrees F. Blend together 1½ cups of the coconut milk, honey vanilla, cinnamon, and salt.
  2. 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.
  3. Divide between four six-ounce ramekins. Place them in a large baking pan and add 1 inch of water to the bottom, then bake until set, about 60 minutes.
  4. 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.
  5. Allow both to cool to room temperature, then puree the strawberries and divide them on top of the pots de creme. Chill before serving.


About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.


  • Debra E says

    It’s not clear what happens to the mixture from step #1. Is it supposed to be blended with the warm coconut milk/gelatin mixture?

    • Kelly S says

      I noticed that, too. There seems to be something missing.

    • Jess says

      Step 2 ingredients are added to the blender with the step 1 ingredients.

Leave a Comment

Rate this recipe: