When Nick and I had my parents over last week I was really excited to make this recipe. As I was explaining the recipe to my mom and dad I quickly realized, “Oh shoot, my dad hates coconut!”. Oh well, good thing I had some ice cream in the freezer for him to have instead. And it worked out because while my dad hates coconut, but husband loves it, which meant more dessert for him (he’s so lucky, isn’t he?!).
Strawberry Coconut Crisp
Modified Slightly from a recipe in Clean Eating Magazine, June 2013
Serves 6
Ingredients
Cooking spray
1/2 cup old fashioned oats
6 Tbsp. unsweetened shredded coconut **
1/4 cup finely chopped raw unsalted walnuts
3 Tbsp. sugar, divided
1/2 tsp. ground cinnamon
1.5 Tbsp. coconut oil, melted
1.5 Tbsp. pure maple syrup
4.5 cups strawberries, stemmed and quarters
3 tsp. fresh lemon juice
1 Tbsp. arrowroot starch (or corn starch)
Directions
- Preheat grill to medium or preheat oven to 350 degrees. Cut 6 12×14-inch pieces of foil and mist with cooking spray.
- To a small bowl add oats, coconut, walnuts, 2 Tbsp. sugar and cinnamon. Stir to combine. Drizzle in oil and maple syrup and mix until crumbly texture. Set aside.
- In a large bowl, combine strawberries, remaining 1 Tbsp. sugar, lemon juice and arrowroot (or corn starch). Toss to combine. Divide strawberry mixture evenly into the center of the foil pieces and top each with oat mixture, dividing evenly. Bring short edges of foil together. Fold inward a few times along each long edge to seal. Place packets directly on grill or on a large, rimmed baking sheet in oven. Grill or bake for 15 minutes. Carefully open packets and transfer contents to serving bowls. Serve alone or with a little ice cream
**Note: If you follow a low FODMAPs diet be aware that coconut is not low FODMAPs. I seemed to handle the small amount used in this recipe (~ 1 Tbsp. per serving) but everyone is different so just be warned.
All ingredients, added to the foil, per-grill
Estimated Nutrition Facts for 1-serving
Source: CalorieCount.com
Nutrition Highlights: Ok, this is pushing it a bit but this recipe is a good source of fiber and an excellent source of vitamin C. For a dessert, that’s pretty stellar. Right?!
We put the beautiful combination of flavors right on the grill and covered it with foil. No, we couldn’t smell the cinnamon and coconut as we waited patiently on the back porch….we could only imagine the flavors cooking and coming together to make a delicious dessert for our taste buds. That’s the one bad thing about eating outdoors, unless you’re doing BBQ on the grill, it’s hard to smell what’s cooking! Especially when it’s wrapped in foil….
15 minutes later, we had dessert. I quickly took a picture before we all dived into our foil-wrapped sugar and fruit creations. That is, all except for my dad. Poor coconut-hater. Too bad for him.
Today is Memorial Day and if you’ve been trying to decide what to have for dessert at your outdoor holiday gathering, well, you’re welcome. Add some blueberries in here if you want to be really patriotic (Red, White, and Blue…..perfect!). Anyone else have to work today? Yeah, boo hoo for me. The good news is my mom and dad offered to make dinner tonight. Grilled chicken and bratwurst on the grill. Score!!
QUESTION: What about you? Do you like coconut? It’s one of those foods I used to hate as a child, but I’ve grown to love. I know it’s not low FODMAPs, but I seem to be able to handle it in small amounts at a time.
Thanks for reading!
The Candid Rd
