Caramelised Strawberries and Mint with Coconut Cream and Maple Syrup

Caramelised Strawberry and Mint with Coconut Cream and Maple Syrup

Wimbledon is a tennis tournament that happens every Summer in the UK. It starts at the end of June and finishes in the first week of July. At this tournament it is traditional to eat strawberries and cream. As I was driving home the other day I heard on the radio that it would be happening again this year. Due to the situation in 2020 the tournament was cancelled.

My grandparents once took me to Wimbledon when I was about 4 or 5. I have a vague memory of being sat on a fence near the court. After it had finished I think we went home and ate strawberries and cream. Once the radio report on Wimbledon had finished I was left wondering why we eat this delicious dessert at this place. So I went to the ‘tinternet’ and I discovered that the elites in the 1800 would eat strawberries during the summer.

At the time they were probably the only people who could afford this fruit. They enjoyed it so much they took it to Wimbledon and it has been eaten there ever since. This year I decided to cook the strawberries with mint and add coconut cream and maple syrup. The results were amazing and I thought you might like to try it. Of course I had to share the recipe with you.

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Serves 4

Equipment needed

  • Sharp knife
  • Chopping Board
  • Frying pan
  • Plastic brush
  • Spatula
  • Teaspoon
  • Tablespoon


  • Strawberries x 1 large
  • Mint x 8 – 10 leaves
  • Ground cinnamon x 1 tsp
  • Coconut sugar x 2 tbsp
  • Cinnamon x 1 tsp
  • Ghee, unsalted butter or coconut oil x 2 tbsp
  • Coconut or cream x 100 mls
  • Maple syrup x 1 – 2 tbsp


  • Start by hulling the strawberries.
  • To hull a strawberry, insert a small knife into the top of a strawberry near the green leaves.
  • Using the knife, cut around the outside and back to the start.
  • Pull on the green leaves which will take out that part of the strawberry and the stem inside.
  • Repeat the process until all the strawberries are hulled.
  • Slice the strawberries in half.
  • Next rip up the mint leaves roughly with your hands.
  • Put the frying pan onto a high heat and add in the ghee, unsalted butter or coconut oil.
  • Wait for the pan to get hot and then add in the sugar.
  • Now cook the sugar in the fat until it starts to caramelise.
  • If the pan gets to hot add a small amount of water and turn the heat down slightly.
  • Add in the mint leaves and sprinkle in the cinnamon.
  • Fry for a minute or so.
  • Tip the pan to one side and cook the leaves in the fat for a minute or so.
  • Add in the strawberries and heat through for a few minutes
  • Fry until the pineapple starts to soften and go golden in colour.
  • Once it’s a golden colour, remove from the heat and serve evenly into four bowls.
  • Mix the coconut cream and maple syrup together in the small mixing bowl.
  • Spoon the mixture onto the strawberries.
  • Finally, serve and enjoy.
Caramelised Strawberries and Mint with Coconut Cream and Maple Syrup

Caramelised Strawberries and Mint with Coconut Cream and Maple Syrup was delicious dessert. We ate this as our Saturday night after dinner treat in front of a movie. It was very morrish but lucky I had only made it enough to feed the three of us. The recipe was very quick to cook but the preparation took a little time. You could prepare all the ingredients in advance and then cook it just before you want to eat it. However you decide to eat this dish, as always, please enjoy. Thank you xxx