In search of something creamy and cool, with a seasonal fruit thrown in the mix, we came up with these popsicles. With only three ingredients – coconut milk, roasted strawberries, and a spoonful of agave for sweetness - these are simple to make and easy to substitute in any seasonal fruit you’ve got on hand. Not bad in terms of a reasonably healthy treat that makes toddlers literally squeal (loudly) with excitement!
We decided to see what would happen if we attempted to concentrate fresh strawberry flavors from fresh and light to rich and intense. We love fresh strawberries, but their flavor sometimes seems too muted when you start using them as an ingredient (rather than eating them straight out of hand). We did it simply by roasting the strawberries for 20 minutes. Sprinkled with a tablespoon of sugar, they develop bubbly brown edges and deep flavors. Perfect for blending with coconut milk to create a creamy popsicle with lots of strawberry flavor.
To be honest, these popsicles came together as a result of leftovers. I had some coconut milk waiting in the fridge, and I was itching to use it in a summery dessert. We had leftover roasted strawberries from our latest cocktail over at our Whole Foods column, Locally Mixed. A little agave for sweetness (chosen for its easy-to-stir-in consistency) and we had ourselves four sweet little popsicles!
Popsicles with Roasted Strawberries & Coconut Milk
- 1/2 c. coconut milk
- 1/2 c. roasted strawberry puree (recipe below)
- 1 Tbsp. agave
Blend all three ingredients together, pour into popsicles molds, and freeze overnight. Warning: This recipe only makes about 4 small popsicles; feel free to double it!
Roasted Strawberry Puree
- 2 cups roughly chopped strawberries
- Sprinkled with 1 Tbsp sugar
Yield: 1 cup
Roast at 400 for approx 20 minutes or until edges are browning and the pan contains bubbling & caramelizing strawberry juice. I highly recommend a rimmed baking sheet for this recipe! Scoop roasted strawberries into a glass jar for storage and mash them with a fork until they fall apart into a rough “puree”.
If you’re looking for another excuse to make a batch of the Roasted Strawberry Puree, here’s one: Roasted Strawberry, Gin, & Ginger Cocktail!
WOAH! HEALTHY! these look tremendous! Anythig pink is alright in my book!
ReplyDeleteYes! They were a very pretty shade of pink! :)
Delete(I said anythig 'cause I have a cold)
ReplyDeleteLOL I didnt even notice! Not detail oriented, I guess...?
DeleteThese look delicious! I've never tried roasting strawberries(they never usually last long enough for me to think about it!) but it sounds fantastic especially with coconut milk :)
ReplyDeleteWhat a great, simple idea! I have exactly 1/2 cup of coconut milk left in a can and tomorrow is farmer's market day. I know what I'm picking up!
ReplyDeleteYes! The perfect storm of ingredients! :)
DeleteWow. Fantastic recipe. Love the combination of flavors. This is definately getting book marked.
ReplyDeleteThis looks wonderfully fresh and appetizing! I love the fact that you roasted the strawberries, it brings out their flavour a lot. The presentation is also very beautiful!
ReplyDeleteWhat an awesome idea roasting the strawberries. This recipe looks scrumptious!
ReplyDeleteI tried my hand at these tonight. I substituted Vanilla Rice Dream for the Coconut Milk. The batter was fantastic. (So much so, that we're missing about a half a pop-sickle)..:) Cant wait for them to freeze. Thanks for sharing!
ReplyDeleteSarah, these look awesome! I had to come take a look when you mentioned roasted strawberries with coconut milk. Yum! No wonder the kids loved them... I would too:)
ReplyDeletexo
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If you want this to be healthy, don't use Agave Nectar. It is very high in fructose, higher than HFCS. (http://www.foodrenegade.com/agave-nectar-good-or-bad/) You are better off using something like coconut nectar, which *is* natural http://www.coconutsecret.com/Tappingthesap2.html.
ReplyDelete