Instagram Quickie: Roasted Strawberry and Coconut Popsicles

A couple days ago I had a nice picnicish dinner with a few lovely ladies and we had an awesome salad with strawberries, these roasted strawberry and coconut popsicles, and chocolate covered strawberries.

Strawberry explosion, in our faces, all unplanned.

We also had discussions of the 90s and the awesome clothes we wore as children + even more awesome hairstyles. It was fantastic, and the perfect way to sort of kick off summer.

I knew I wanted to make these popsicles as soon as I found them through Pinterest. They were pretty damn amazing. Not overly sweet, really refreshing, and roasting the strawberries softens them perfectly and sweetens them just a bit. One of my biggest dislikes about strawberry ice cream is biting into hard as a rock frozen strawberry pieces. Real Talk: I will straight up spit that out if you serve it to me.

One thing that is surprising to me is that I’m having a hell of a time finding popsicle molds. They’re extra popular this year and I would think some of the box stores would jump on that. Because of this, I decided to run with the small plastic cups and popsicle stick method. I bough these ones at Target for $3.99, and they have a couple extra colors, so that might be fun. There’s 80 in a pack, which is well worth it to me, seeing as the popsicle mold I really want from Amazon, is $10. I think you might even be able to get some plain plastic cups at restaurant supply stores for a good deal.

When needing to get the popsicles out of the mold, you can run the cup under hot water like a normal person, real quick like, and pop it out that way or you can go action movie status like me and squeeze the cup, using the heat of your hand and shooting it out, making people jump.

To each his own.

Expect quite a bit more popsicle recipes this summer. They’ll be happening.

I would also highly consider making these with other berries or even (my next attempt) cherries, using the same roasting process

These popsicles are below.

Roasted Strawberry and Coconut Popsicles
Adapted Slightly from The Year in Food

Makes 7 in those small plastic dixie cups.

3/4 lb Strawberries, about 12 medium strawberries*
1/4 c + 1T white sugar
1 15 oz can full fat coconut milk

Preheat the oven to 425

Hull and quarter, or eighth(?) them if they’re bigger, all the strawberries, and place on foil lined baking sheet. Toss with the 1T sugar, and roast in the oven for 12 min until softened and possibly browned.

While these are going, mix the coconut milk with the 1/4 c sugar in a large measuring cup, or really anything with a pouring spout, thoroughly so the sugar dissolves.

When the strawberries are done, let them cool 5-10 min, and add to the coconut milk and sugar mixture.

While the strawberries cool, cut small squares of foil, large enough to cover the tops of the cup with a little slit in the middle for the stick. This makes it so you don’t have to wait for any setting, and you’ll have a perfectly placed stick, unlike mine up there where you kind of had to tilt your head to eat them. I had no foil.

Pour mixture into cups, about 3/4 of the way, place foil over the tops and edges and place popsicle stick (buy them at the dollar store) in the slot and place in the freezer for at least 4 hours.

Remove popsicles from molds by running cups under hot water very quickly.

*The original recipe called for 1/2 lb of strawberries. I loved the jammy presence I would up to 3/4, maybe even a full pound. That’s just me. Also I just used the regular roasting times I used for vegetables. You could follow the time and temperatures with great results. I was just in a hurry.

Story of my life.

You Might Also Like