Roasted Strawberry Coconut Popsicles

homemade strawberry and coconut popsicle

Yield: 8 popsicles

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

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.

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*Photo courtesy of The Year in Food