ROASTED STRAWBERRY & COCONUT POPSICLES

I have a confession Fabulous Eaters... I totally messed up on this popsicle recipe that I had been eyeing for so long. I had the summer homemade popsicle itch recently, like everyone else, so naturally I wanted to make an amazing popsicle. I was cruising Joy The Baker's blog and she posted these amazing roasted strawberry popsicles and I was like yessss das it! .... until I bought the wrong coconut milk. In my excitement, I totally bought the wrong coconut milk and was super stressed. That is of course until my chef super powers kicked in and this roasted strawberry and coconut recipe was born. Honestly I knew all the flavors went together and I love to eat fabulously (of course) so I needed to add something different to make these popsicles stand out from the rest, and thats where the black pepper comes in at. The black pepper gives the popsicle a little dose of heat that is unrecognizable but you love it at the same time! I suggest as always altering what you want to make it more fabulous for you and allow these to freeze for 24hrs for the perfect popsicle! 

Roasted Strawberry & Coconut Popsicles

1 pint strawberries, washed and tops removed 

1 can creme of coco 

1T. oil

2T. sugar 

1 1/2  lime + zest of half a lime 

1/2 cup of half and half 

1/3 cup of toasted coconut 

ground ginger 

sea salt

ground black pepper 

Wash and remove the tops from strawberries. In a large bowl, toss strawberries in oil and season with a dash of salt. Place on a rimmed baking dish and roast strawberries in a 350 degree oven until strawberries are soft. On a smaller baking sheet, toast coconut in the oven, watching closely so the coconut doesn't burn. While strawberries are roasting, in a large bowl, whisk together creme of coco, half and half, ground ginger, cooled toasted coconut, lime juice and zest, salt and black pepper, adjusting spices to your acquired taste.  When roasted strawberries are cool enough to handle, puree in a blender or food processor with 2T. of sugar and a squeeze of lime juice.  Pour pureed strawberries and coconut cream mixture in 2 separate pitchers with spouts for better handling.  Using the strawberry puree first, pour into desired popsicles molds, alternating between strawberry mixture and coconut mixture until molds are filled to the top. Place popsicle sticks evenly in molds and freeze until popsicles are frozen completely, preferably 24 hours. When completely frozen run popsicles molds under warm water to release the popsicle.