Summer is just around the corner and in anticipation of warmer weather, I’ve decided to try out this recipe from The Year in Food – roasted strawberry & coconut milk popsicles.
. A few handful of strawberries – sliced and de-stemmed
. One can of coconut milk [15 ounces]
. 1/4 cup & 1 tablespoon of raw sugar
. 1/4 teaspoon of cardamom
Preheat oven to 350. Toss sliced strawberries with 1 tablespoon of sugar. Line baking sheet with parchment and spread strawberry & sugar mixture evenly on top. Bake for 20 – 25 minutes until caramelized and soft. Let strawberries cool (at least 5 minutes). Heat coconut milk over low-medium heat and stir in remaining sugar and cardamom until dissolved. Take off heat and mix in strawberries. Let mixture cool (at least 5 minutes) and pour into popsicle molds. Freeze for at least 4 hours. Voila!
The verdict? Absolutely delicious – not too sweet, a nice level of acidity from the roasted strawberries, with a decadent creaminess without dairy.