Summer Strawberry Island Dessert

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

For a quick dessert, toss antioxidant-rich local strawberries with a little pure rum extract, then toss them in an island-inspired mixture of bread crumbs, coconut, raw cane sugar, crunchy almonds, and cinnamon. Serve this dessert in martini glasses for an elegant appearance, or on your favorite plate for a casual feel. Served plain or topped with a dollop of organic vanilla yogurt, organic crème fraîche, or whipped organic cream.


Bread Crumb Mixture

  • ½ cup organic dry bread crumbs
  • 3 tablespoons organic turbinado sugar
  • 3 tablespoons sliced toasted almonds, plus additional for scattering on top, if desired
  • 2 tablespoons organic unsweetened shredded coconut
  • ¼ teaspoon cinnamon, freshly ground if available


  • 1 heaping quart fresh local strawberries, about 4 cups
  • teaspoons pure organic rum extract


  1. To prepare the bread crumb mixture, combine the ingredients in a small bowl and stir to mix. Set aside.
  2. Prepare the strawberries just before you’re ready for dessert. To do so, rinse the strawberries, then drain them on paper towels or on a kitchen towel that you don’t mind staining with the juice. Hull the strawberries. Place on a plate. Drizzle the rum extract evenly over the berries, then turn the berries into a bowl. Using your hands, toss gently but thoroughly to coat.
  3. To assemble the dessert, add the bread crumb mixture to the strawberries. Using your hands or two wooden spoons, toss to coat. Divide the berry-crumb mixture into serving glasses or plates. Top each with a dollop of yogurt, crème fraîche, or whipped cream, if desired. Scatter a few sliced almonds on top of each. Serve immediately.