It feels like everyone is on vacation, in the sun, under palm trees, at the pool, living WELL (with good vacation hair)! I’m happy for them. I’m definitely really happy for them. We should all take it to the beach these days. Besides… vacation Instagrams are perfect daydreaming material. So… thank you! These popsicles are inspired by, and made for your summer vacation. It’s important. Let’s grab the sunscreen and get going!
Hm… here’s the part where I encourage you to treat yo’ self. It’s time for a proper popsicle mold… totally time.
Ps. Come clean. Have you been making ‘popsicles’ in ice cube trays? Me too. It’s cool.
Let’s be a little bit fancy. Let’s roast our strawberries.
Roasting strawberries concentrates their crazy good summer flavors and brings out their tart and their sweet. It’s a show-off move, for sure.
If we’re roasting, we might as well be toasting! (New life motto.)
Toasted coconut is nutty and adds the perfect amount of chew to our popsicles.
Once the strawberries are well roasted, they go into the food processor with a bit of sugar and lime juice.
Coconut flakes are stirred into coconut milk. This is a win/win situation.
What happens next is a simple spoon, layer, and freeze.
Let it be easy!
After a night in the freezer our popsicles are ready to go! They’re tie dye speckled and dang delicious. These popsicles aren’t overly sweet but the strawberry and coconut flavors are all up in your business. I used full fat coconut milk because full fat makes a less icy pop. Also… YUM!
I hope you’re treating yourself right at this start to summer! Let there be homemade popsicles and maybe a sun hats. Happiness!
Roasted Strawberry and Toasted Coconut Popsicles
makes 10 to 12 popsicles
1/3 cup sweetened shredded coconut
1 pound fresh strawberries, hulled
1 tablespoon olive oil
2 tablespoons granulated sugar
juice of 1 lime, divided
1 (15 ounce) can whole fat coconut milk, well shaken
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Sprinkle coconut onto a rimmed baking sheet and toast in the oven until golden brown. Keep a close eye on the coconut, it will toast quickly… usually within 3 to 5 minutes. Remove from the oven and place coconut in a small bowl to cool.
Place strawberries on the baking sheet and drizzle with olive oil. Place in the oven to roast until fragrant and soft, about 18 to 20 minutes. Remove from the oven and add the strawberries to the bowl of a food processor fitted with a blade attachment. Add 2 tablespoons sugar and juice of half a lime. Blend until smooth.
In a small bowl stir together coconut milk, remaining lime juice, 2 tablespoons granulated sugar, and vanilla extract. Stir the toasted coconut into the milk mixture.
Dollop a spoonful of strawberry into the bottom of each popsicle mold. Start by filling 10 molds in case you don’t have enough to fill 12 molds. Stir coconut milk and add to the popsicle milk, filling 2/3 full. Spoon more strawberry into each mold and top with remaining milk.
Add popsicle mold lid and place sticks inside. Freeze for at least 6 hours before serving.