The Year In Food » Fine Seasonal Eating

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Roasted Strawberry Coconut Milk popsicle

It’s that time of year. The evenings are stretching out and I find myself relaxing with the knowledge that it won’t be dark at 6 pm, or even 7. This lends itself to long walks with Beach House on repeat, mental reminders to appreciate that shade of blue Joan Didion was so enamored with, glasses of rose with friends before the sun has set. All kinds of awesome, in short.


There’s a sense of anticipation: I know that I’ll wind up somewhere hot and dry and bright, buzzing with the sounds of insects at night, relishing the welcome rituals of swimming, popsicles, American rock, campfires and other trappings of summer that make the season complete. The latest Pictory showcase, a dreamy overview of last year’s Phootcamp in Marfa, Texas, perfectly encapsulates everything that makes summer perfect. And it makes me want to get out to Marfa immediately. Who’s in?


If you saw Sprouted Kitchen’s lovely Roasted Strawberry Coconut Milk Ice Cream a few weeks back, then you’ll know exactly where the inspiration for these popsicles comes from. The flavor is perfect: it’s decadent and creamy without any dairy, and it’s rich, with edges of concentrated jammy sweetness, caramelized sugar, and a whiff of cardamom. It is what I’d like to have in hand on any given warm night at any given moment this summer.


inspired by Sprouted Kitchen
Yield: 8 popsicles

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

Preheat oven to 350 degrees.

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.

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.

When the strawberries are ready, remove from heat and let cool for at least 5 minutes.

Combine the strawberries with the coconut milk.

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.

Chill for a minimum of four hours.

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