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Yield: 8 popsicles 8 ounces small strawberries, hulled and quartered 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. *To View Kimberly Hasselbrink’s full story, Click Here *Photo courtesy of The Year in Food |
Roasted Strawberry Coconut Popsicles
