Roasted strawberry and coconut popsicles are a cool, creamy and tart treat for summer! Just barely sweetened with honey.
Is it just me, or has this summer not felt at all like summer to you too? I mean, I can see the calendar hanging on my wall and it clearly says July, but I still don't believe it. Maybe it’s because I haven't spent every weekend at a wedding or wedding related event as I have every other summer since college. Or maybe it’s because I’ve already returned from our big summer vacation. Or maybe it's the fact that's it's rained every single day. For a month. Yup, that's definitely our problem.
Even though we're barely halfway through summer, I keep thinking as if it's fall. I've prepared more soups and chilis this month than salads. At last weekends farmer's market, I passed up eggplant for Brussels sprouts. For the fourth, my husband kept begging me to make pecan pie! Apparently, it's Thanksgiving.
Clearly, I need to do something to bring back that summer feeling!
After seeing this recipe on Joy the Baker, I had to make it immediately. I mean, what food brings back more childhood summer memories than a popsicle? I was always partial to the frozen lemonade popsicles we made at home. My budding young dietitian taste buds were too discerning for those icky, plastic wrapped ice freezes. Could anyone eat one without gouging open the inside of their cheek, or was it just me?
But these popsicles, oh boy! They are summer in a delicious frozen little package. Toasted coconut enhances the flavor of rich, full fat coconut milk. It smells kinda like sunscreen, in a good way. Mmm, and the roasted strawberries! Roasting them concentrates their…strawberriness?? No worries if you don't own popsicle molds. Just use the same trick I did has a child and freeze it in a ziplock bag with a spoon!
Roasted Strawberry and Coconut Popsicles
Adapted from Joy the Baker
1/3 cup unsweetened shredded coconut
1 lb fresh strawberries, hulled
1 teaspoon coconut oil, melted
2 tablespoons chia seeds
2 tablespoons honey
Juice of 1 lime, divided
1 15-ounce can full fat coconut milk
1 teaspoon vanilla extract
Place a rack in the upper 1/3rd of the oven and preheat it to 350 degrees. Spread the coconut evenly on a baking sheet and toast for about 3-5 minutes until golden. You may want to give it a good stir halfway so it doesn’t burn on one side.
Place the strawberries on a baking sheet and toss with the coconut oil. Roast until soft and juicy looking, about 18-20 minutes. Remove from the oven and transfer to a food processor. Add chia seeds, 1 tablespoon of honey and juice of half the lime. Blend until pureed.
In a small bowl, stir together the coconut milk, lime juice, 1 tablespoon honey and vanilla extract. Stir the toasted coconut into the milk.
Divide the strawberry into the popsicle molds, filling halfway. Freeze for one hour until firm. Remove from freezer and top with coconut milk mixture and add popsicle stick. Place back in the freezer and chill overnight or 6 hours.
Before eating, run briefly under hot water to loosen the mold. Make 60 more to last you till fall.