Can I use frozen strawberries for roasted compote?

Absolutely. Frozen strawberries work well in this recipe, especially when fresh ones aren’t in season. Just spread them out on your baking sheet without thawing, toss with sugar and vanilla, and roast as usual. You might need a few extra minutes in the oven, but the end result is still a luscious, syrupy compote perfect for coconut yogurt.

Is coconut yogurt dairy-free?

Yes, coconut yogurt is naturally dairy-free. It’s made from coconut milk that’s cultured with probiotics, giving it a creamy texture and tangy flavor similar to traditional yogurt. It’s a fantastic option for those who are lactose intolerant, vegan, or simply looking for a plant-based alternative.

How long does homemade strawberry compote last?

Homemade roasted strawberry compote keeps well in an airtight container in the fridge for up to five days. For longer storage, you can freeze portions and thaw them as needed. The flavors only deepen over time, making it even more delicious.

What are healthy toppings for yogurt parfaits?

Some of the healthiest and tastiest toppings include toasted coconut flakes, chopped nuts, seeds like chia or flax, cacao nibs, and fresh berries. Granola adds crunch, while a drizzle of honey or maple syrup can sweeten things up naturally. Mixing and matching keeps your parfaits exciting and packed with nutrients.

Roasted Strawberry Compote over Coconut Yogurt: 3 Ultimate

Description

Sweet, jammy roasted strawberries spooned over creamy coconut yogurt make this vibrant parfait an irresistible treat—perfect for breakfast, dessert, or a nourishing snack. Family traditions meet fresh, seasonal flavor in every bite.

Ingredients

Scale

1 lb (450g) fresh strawberries, hulled and halved
2–3 tbsp coconut sugar or maple syrup
1 tsp vanilla extract
Pinch of sea salt
2 cups creamy coconut yogurt (store-bought or homemade)
Optional: Toasted coconut flakes, chopped nuts, granola, fresh mint or basil for serving

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, toss hulled and halved strawberries with coconut sugar or maple syrup, vanilla extract, and a pinch of sea salt until evenly coated.
Spread strawberries in a single layer on the prepared baking sheet.
Roast for 25 minutes, or until berries are soft, bubbling, and syrupy.
Let the roasted compote cool slightly. Stir well to combine the juices.
To assemble, spoon coconut yogurt into bowls or glasses. Swirl roasted strawberry compote on top.
Garnish with toasted coconut flakes, chopped nuts, granola, or fresh herbs as desired. Serve immediately, or chill for later.

Notes

You can use frozen strawberries—just roast them straight from frozen, adding a few extra minutes as needed. The compote keeps in the fridge for up to 5 days or can be frozen in small portions. Layer in jars for meal prep or parfait bars, and try swapping in other berries or seasonal fruit for endless variations.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack, Dessert
Method: Roasted
Cuisine: American, Fusion

Nutrition

Serving Size: 1 parfait
Calories: 165
Sugar: 12g
Sodium: 25mg
Fat: 7g
Saturated Fat: 6g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg