Our weather has not been the typical January/February weather lately. While we finally got some rain last week (and more predicted for tomorrow!), these last few weeks have been dry and warm. It's not even peak strawberry season and vendors are already out selling flats of beautiful, sweet berries. We were out at the farmers market last weekend and came across these beauties.
After washing, hulling, slicing, and bagging the whole flat, I had finally decided what I wanted to make. These wonderful pops. J got me this awesome popsicle mold for my last birthday. Since having it, I've made several batches of various flavors, including my favorite, key lime pops. Since those disappeared so quickly, I'll have to share that recipe another day. Instead, you get this great alternative.
Note: My pop mold can make 12 separate popsicles, but this recipe only made 10.
1/4 cup unsweetened, shredded coconut
1 pound fresh strawberries, washed & hulled
1 tablespoon olive oil
1 tablespoon sugar
juice of 1 lime, divided
1 (15 oz) can coconut milk
1 tablespoon sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Spread coconut onto a baking sheet and toast until golden brown, anywhere from 3-5 minutes. Keep a close eye, as the browning process happens quickly. Remove from baking sheet to cool.
Place strawberries on a baking sheet and drizzle lightly with the olive oil. Roast in the oven until soft, about 20 minutes. Remove from the oven and place the strawberries in the bowl of a food processor. Add 1 tablespoon sugar and half of the lime juice. Pulse until smooth.
In a separate bowl, stir the coconut milk, the rest of the lime juice, 1 tablespoon of sugar, and the vanilla. Mix well. Stir in the toasted coconut.
Spoon a bit of the strawberry mixture into the pop molds. Next, pour the coconut mixture on top, layering each mixture in the molds until full. Freeze for at least 6 hours, or until pops are firm.
Source: Recipe slightly altered from Joy the Baker