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.
Quinn Cooper
I’m making these asap.
I coincidentally ordered a popsicle tray from Amazon yesterday. Can’t wait to make some this weekend.
xo Quinn
Quinn Cooper Style
Paula
I’m moving from Our Nation’s Capital (which is a swamp in the summer itself) to central Florida (a swamp that’s closer to the equator) in a week, and I am planning on replacing baking with popsicle-making for the summer. THIS will clearly be my first recipe.
Tieghan
Best popsicles I have seen yet! Roasted strawberry and toasted coconut!! Amazing!
Lisa
I am sold on the Zoku popsicle maker – it takes 9 minutes to freeze 3 popsicles. It is kept in the freezer and the popsicles freeze sitting on the counter. I will be making these!
beth vlasich pav
Hi Joy the Baker!
I love ice pops in the summer. Your flavor combo is totally dynamic; one of my favs. Thanks so much for sharing the recipe. I can’t wait to try it.
StyleLovely
Yes, hell!
Im in love with the color finished!
… and im dreamming with their coconout flavour :)
Reesa
Whoa, whoa, whoa. Hold the phone. I saw these amazing beauties on Instagram yesterday but there was no mention of ROASTED strawberries. Or TOASTED coconut. Joy, you vixen.
Reesa
Emphasis lost in formatting. Make that *roasted* strawberries or *toasted* coconut. :)
Jack Spicer Adams
These look super lovely.
leaf (the indolent cook)
I like the tie-dyed effect, so pretty! And I approve of all the raostin’ and toastin’ that’s going on.
Jayne
Wow.. that flavour combo! Very fresh and tropical! Love that marvellous colour contrast.
Kezia
I was thinking last night that I should get a proper popsicle mood, and it turns out I was right! (Actually I really don’t need to bring another gadget/machine/anything-maker into my moms kitchen, but whatever) Are popsicles hard to photograph? I can imagine them melting everywhere and making a massive mess!
P.S I just started a new blog, first recipe massively Joy the Baker inspired!
Alexis @ deliciousfoodideas.net
Is it wrong that I want these now, even though it’s winter?
Riddhi | Cook By Book
I love the popsicles and I need to buy the molds right now! Roasting and Toasting seems like a cool idea! ;)
Averie @ Averie Cooks
I bet the coconut milk, with the berries, is just a heavenly combo! Wow, I need one of these right now!
I need to upgrade my popsicle mold. I’ve been using this chintzy set I got a couple years on Amazon. Not quite what I thought I was ordering but whatever. Yours is perfect! I love those ridge-marks!
janet @ the taste space
Oh yum, I love the red swirl in the popsicles, Joy. I have been using ice cube trays mainly because I do not have any popsicle molds.. glad to know my frugality is the new coolest thing. :)
joythebaker
i understand you. i totally do the same thing!