Today is the beginning of July and it seems that everyone I know is going on vacation; going to the mountains, going to the beach, or just sitting out by the pool chillin’ out. Every one but me, that is. I’d love to be going to the beach, but when you plan to be in a dance competition in August, you just don’t take a vacation until it’s over. I have work to do. That’s OK, I’ll pretend that I’m there by looking at other people’s pictures and daydreaming. When I sit outside on the deck I’ll slather on the sunscreen that smells of coconut, and eat my popsicles.
Have you ever made popsicles? maybe little ones in ice cube trays? I’ve done that once or twice. But what I’m proposing is to get yourself a really nice popsicle mold so you can make the real things. Popsicles are so easy to make I wonder why I haven’t done this before.
Today I’m roasting strawberries. Roasting them concentrates their flavor and brings out their sweetness. I’m also going to toast the coconut while the oven is on. Roast and toast is my new motto!
Once the strawberries are roasted, they go into the blender with a bit of lime juice and some sugar. The coconut is combined with coconut milk, and the next thing that happens is a simple layering of the two into the popsicle molds. Pop into the freezer and in about 5-6 hours you will have a frozen treat.
Let the others go on their vacations. I’m happy sitting on the deck chillin” with my cold and frosty popsicle!
STRAWBERRY AND COCONUT POPSICLES
Yield: Makes 10 – 12 pops (With my mold I got 10 pops).
- 1/3 cup sweetened shredded coconut
- 1 pound fresh strawberries, hulled
- 1 Tbsp. olive oil
- 2 Tbsp. granulated sugar
- juice of 1 lime, divided
- 1 (15-ounce) can coconut milk, well shaken (low fat is OK)
- 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
1. Place a rack in the upper third of the oven and preheat oven to 350*F. Sprinkle coconut onto a rimmed baking sheet and toast in the oven until golden brown. Watch it closely as it will toast quickly….usually in 3 – 5 minutes. Remove from the oven and place in a small bowl to cool.
2. 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 a blender, or the bowl of a food processor fitted with a blade attachment. Add 2 tablespoons sugar and juice of half a lime. Blend until smooth.
3. In a small bowl stir together coconut milk, remaining lime juice, 2 tablespoons granulated sugar, and vanilla extract. Stir in the toasted coconut.
4. Place 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 mixture and add to the popsicle molds, filling 2/3 full. Spoon more strawberry into each mold and top with remaining coconut milk.
5. Add on the popsicle mold lid and then insert the sticks. Freeze for at least 6 hours before serving.
SOURCE: POPS! Icy Treats for Everyone by Krystina Castella
I’ve always been wanting to get a popsicle tray. It’s so hard to find over here! I saw a very similar recipe at Joy the Baker’s and both yours and hers look so gorgeous with the tir-dye effect.