Roasted Strawberry Coconut Pops

  • Yield 8 pieces

Strawberries and coconut flavors combine for a sweet—and healthy—frozen treat.

roasted-strawberry-coconut-pop-popsicle-frozen-dessert-treat-summer-homemade-year-food-health-recipe-spry

Ingredients

8 ounces small strawberries, hulled and quartered
1 can (15-ounce) coconut milk (not light)
1/4 cup plus 1 tablespoon cane sugar
1/4 teaspoon cardamom

Instructions

  1. Preheat oven to 350 degrees.
  2. Toss strawberries in one tablespoon sugar. Line a rimmed baking sheet with parchment paper and spread the strawberries on paper. Roast until tender and caramelized, about 25 minutes.
  3. Meanwhile, warm the coconut milk in a small pan over a low flame. Add the 1/4 cup sugar and 1/4 teaspoon cardamom and stir until sugar is just dissolved. Remove from heat.
  4. When the strawberries are ready, remove from heat and let cool for at least 5 minutes.
  5. Combine the strawberries with the coconut milk.
  6. Using a glass measure with lip, carefully pour the strawberry coconut milk mix into 8 popsicle molds. You may need to stir them just a little so that the fruit is distributed.
  7. Chill for a minimum of four hours.

Recipe courtesy of food photographer and blogger Kimberley Hasselbrink, based in San Francisco, CA. To view more of her work, visit The Year in Food.

Comments

Follow

Get every new post delivered to your Inbox.

Join 179 other followers