Roasted Strawberry Coconut Pops

  • Yield: 8 pieces


8ounces small strawberries, hulled and quartered
1can (15-ounce) coconut milk (not light)
1/4cup + 1 tablespoon cane sugar
1/4teaspoon cardamom


  1. Preheat oven to 350 degrees.
  2. Toss strawberries in one tablespoon sugar. Line a rimmed baking sheet with parchment paper and spread the strawberries on paper. Roast until tender and caramelized, about 25 minutes.
  3. Meanwhile, warm the coconut milk in a small pan over a low flame. Add the 1/4 cup sugar and 1/4 teaspoon cardamom and stir until sugar is just dissolved. Remove from heat.
  4. When the strawberries are ready, remove from heat and let cool for at least 5 minutes.
  5. Combine the strawberries with the coconut milk.
  6. Using a glass measure with lip, carefully pour the strawberry coconut milk mix into 8 popsicle molds. You may need to stir them just a little so that the fruit is distributed.
  7. Chill for a minimum of four hours.

Recipe courtesy of food photographer and blogger Kimberley Hasselbrink, based in San Francisco, CA. To view more of her work, visit The Year in Food.