Roasted Strawberry and Coconut Milk Paletas
I'm obsessed with making my own paletas (popsicles). They're cold, sweet, won't heat up the kitchen, and don't require fancy kitchen gadgets aside from a popsicle mold. They're the perfect summer dessert.
This recipe is especially simple. And if you make it soon, you'll still be able to buy strawberries from farmers markets.
8 ounces strawberries, hulled and quartered 1 (15 ounce) can coconut milk - NOT LIGHT 1/4 cup + 1 tablespoon cane sugar 1/4 teaspoon cardamom Process:
Preheat oven to 350.
Toss strawberries with tablespoon of sugar. Line a rimmed baking sheet with parchment paper. Place strawberries on the paper and bake for about 20 minutes until the berries are tender and caramelized.
Meanwhile, combine the coconut milk, sugar, and cardamom in a small saucepan over low heat. Warm until the sugar is just dissolved. Remove from heat.
When the strawberries are ready, remove them from the heat and allow them to cool for at least five minutes.
Combine the milk and strawberries. Pour the mixture into a glass measuring cup with a lip and pour into the popsicle molds. You may need to stir it a bit so the fruit is evenly distributed.
Freeze for at least four hours.
TIP: It was a bit difficult to get the strawberries evenly distributed into the molds as the liquid tends to pour out all at once into the first few. I ended up distributing the liquid evenly and then spooning the strawberries into each mold afterward.
Get the Food & Drink Newsletter
Our weekly guide to Phoenix dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.