You are here: Home » Recipes » Roasted Strawberry Coconut Pops Roasted Strawberry Coconut Pops Recipe by Our Cookbook Collection Yield 8 pieces Strawberries and coconut flavors combine for a sweet—and healthy—frozen treat. PrintEmail Ingredients 8 ounces small strawberries, hulled and quartered1 can (15-ounce) coconut milk (not light)1/4 cup plus 1 tablespoon cane sugar1/4 teaspoon cardamom Instructions Preheat oven to 350 degrees. 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. 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. When the strawberries are ready, remove from heat and let cool for at least 5 minutes. Combine the strawberries with the coconut milk. 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. 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.