It’s popsicle week!!! Every year for the past four years, Billy over at Wit and Vinegar has hosted popsicle week. During popsicle week, bloggers from all over the web send links to fun popsicle recipes they have created especially for this web-wide event.
Last year I made berry granola popsicles and roasted apricot Greek yogurt and strawberry popsicles, in 2015 I made watermelon lime mint popsicles, and this year we have roasted strawberries and cream popsicles! Let me just tell you, roasted strawberries are my new favorite ingredient. They are more complex than fresh strawberries but still have that wonderful sweetness that you get from a fresh-from-the-vine strawberry. The two popsicles I made last year used Greek yogurt, but we’re switching things up a bit this year with coconut milk for a dairy free popsicle option.
One of the great things about popsicles is that as long as they freeze, it is really hard to mess up when you make them. In testing these I had some popsicles that were mostly strawberry mixture, some that were mostly coconut milk mixture, and some that were an even mix. The beauty of this recipe is that it is up to you how you want to mix them! You can mix the strawberry mixture with the coconut mixture for a homogeneous pink popsicle, layer the roasted strawberries and the coconut milk as shown in these photos, or forget the coconut milk altogether if it’s not your thing for a deliciously red roasted strawberry popsicle. There are so many delicious options!
I’m so excited to see the great popsicle ideas everyone else comes up with throughout this fun week. The blogging community is so creative and I’m so grateful for the opportunities like these to participate and contribute to such a wonderful group and fun idea that brings so many people together. Let’s start freezing!
Roasted Strawberries and Cream Popsicles
1 pound strawberries, hulled
1 tablespoon olive oil
1/4 cup honey, divided
1 can full-fat coconut milk
1 teaspoon vanilla
pinch salt
Preheat the oven to 350 degrees F. Cover a baking sheet with parchment paper.
Place the strawberries on the prepared baking sheet and drizzle with olive oil. Roast in the oven for about 15-20 minutes, until fragrant and soft. Place the roasted strawberries in the bowl of a food processor or blender. Add 2 tablespoons of honey and blend until smooth.
In a small bowl, stir the coconut milk, remaining 2 tablespoons honey and vanilla extract.
Layer the strawberry and coconut mixtures. Cover the popsicles, add sticks, and freeze for 6 hours or overnight.
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