Strawberry Rosewater Compote with Coconut Whipped Cream + Mint

To be honest, I was a little “meh” on the rosewater idea in foods (love it for my face) until I tried this amazing chocolate + rosewater tart a year ago. It’s not overpowering, doesn’t taste like you’re eating a flower, and complements plenty of flavors perfectly. This recipe would also work well with cherries, any other type of berries, and shavings of chocolate or chocolate whipped cream!

Things you’ll need:

  • 1 cup strawberries, frozen + thawed (keep the juice from thawing!)

  • 1/3 cup brown sugar (I used coconut sugar last time and it was perfect!)

  • 1 tsp rosewater ( I use Cocokind’s - skincare but food grade safe too!)

  • 1 tsp vanilla bean paste (way better than extract, trust me)

  • 1 tsp cornstarch

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How to make it:

In a small saucepan, combine all ingredients and simmer for about 20-30 minutes until mixture has thickened and sugar is all dissolved. You may need to add a tad more cornstarch to get the desired thickness. Turn off heat and let cool slightly before serving. To store in the fridge, pour into a mason jar or airtight container - keeps for about one week.

Serving suggestion: Serve fresh from the pot, topped with coconut whipped cream and fresh mint.

To make the whipped cream, put one can of full-fat coconut milk in the fridge overnight. Pour contents in a medium-sized bowl along with 1/4 cup powdered sugar (Lakanto also makes a great sugar-free version) and 1 tsp vanilla bean paste (or extract). Using an electric whisk or immersion blend, beat until fluffy + peaks form - this usually takes about five minutes. Voila! Whipped cream for the dairy-free masses. Enjoy!

Annie Muske