After three years of humming and hawing, I finally decided to pull the trigger and get myself a popsicle mold. I know. Big things are happening here folks. Though the thought of spending $20 plus on a bunch of plastic and metal was hard to wrap my mind around, I figured, for the love of popsicles, it was high time to suck it up. And so I did. And I think you should too. Because there really isn’t much that beats a homemade popsicle in the heat of the summer (no, not even you rocket pop!)
I started out with Joy the Baker’s recipe for roasted strawberry and toasted coconut popsicles, and while they were good, I feel like they could be a little bit better (Joy, I will still love you forever and ever). As far as I’m concerned, the roasted strawberry portion stole the show. The coconut? Well it was delicious in its own right, but it palled in comparisson to the frozen roasted strawberries. SO, if you’re still reading my blabbering on over here, I insist that you make these, but double up on the strawberry portion*. And then thank me later.
*My recipe, below, reflects this alteration.
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1/3 cup sweetened shredded coconut
2 pounds fresh strawberries, hulled and halved
1 tbsp. coconut oil
4 tbsp. granulated sugar
juice of 1 and a half limes, divided
1 (15 ounce) can whole fat coconut milk, well shaken
2 tbsp. granulated sugar
1 tsp. pure vanilla extract
1. Place your oven rack in the upper third portion of the oven, and preheat to 350 degrees F.
2. Place shredded coconut in a thin, even layer on a baking sheet and toast until golden (3-5 minutes). Make sure to keep an eye on it because it will go from toasted to burnt in no time flat.
3. Transfer to bowl to cool.
4. Coat strawberries in coconut oil and place in oven to roast, 18-20 minutes. They should be soft and fragrant, their juices released.
5. Remove them from the oven and place them directly in a food processor or blender.
6. Add 4 tablespoons sugar, and the juice of one lime and blend until smooth.
7. In a small bowl, stir the coconut milk, 1/2 lime juice, 2 tablespoons sugar and vanilla.
8. Stir in the toasted coconut.
9. Drop two spoonfuls of strawberry puree into the bottom of each popsicle mold.
10. Add coconut milk, filling the mold 2/3 full.
11. Top with remaining strawberry puree.
12. Add lid, sticks, freeze for 6 hours or so, and enjoy!
Recipe Adapted from: Joy the Baker