Roasted Strawberry and Toasted Coconut Popsicles


makes 10 to 12 popsicles

1/3 cup sweetened shredded coconut
1 pound fresh strawberries, hulled
1 tablespoon olive oil
2 tablespoons granulated sugar
juice of 1 lime, divided
1 (15 ounce) can whole fat coconut milk, well shaken
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Sprinkle coconut onto a rimmed baking sheet and toast in the oven until golden brown. Keep a close eye on the coconut, it will toast quickly… usually within 3 to 5 minutes. Remove from the oven and place coconut in a small bowl to cool.

Place strawberries on the baking sheet and drizzle with olive oil. Place in the oven to roast until fragrant and soft, about 18 to 20 minutes. Remove from the oven and add the strawberries to the bowl of a food processor fitted with a blade attachment. Add 2 tablespoons sugar and juice of half a lime. Blend until smooth.

In a small bowl stir together coconut milk, remaining lime juice, 2 tablespoons granulated sugar, and vanilla extract. Stir the toasted coconut into the milk mixture.

Dollop a spoonful of strawberry into the bottom of each popsicle mold. Start by filling 10 molds in case you don’t have enough to fill 12 molds. Stir coconut milk and add to the popsicle milk, filling 2/3 full. Spoon more strawberry into each mold and top with remaining milk.

Add popsicle mold lid and place sticks inside. Freeze for at least 6 hours before serving.

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