Roasted Raspberry Vanilla Coconut Popsicles

July 6, 2012 |  by  |  Blog

Every July, I get a little berry crazy. I mourn the loss of strawberries, but nothing gets me more excited than raspberries. They are my absolute favorite fruit and I manage to come home with pounds and pounds of them every week. Most of the time, I just eat them straight from the carton – but when I was asked to bring dessert to a friends house, I decided to incorporate some of the raspberries I have stocked in my fridge. I decided that I wanted something cold and really light. I wanted a dessert that showcased the natural sweet tartness of the fruit. I decided to go sugar free and dairy free on this one – but you are more than welcome to add sugar to your taste.

I wanted to play around with the berries and see if they could stand up to the heat of the oven. I decided to slowly caramelize the fruit to draw out more of it’s natural sweetness. It paid off for me big time and these popsicles will be made all summer long.

Roasted Raspberry Vanilla Coconut Popsicles

  • 1 pint of raspberries
  • 1 vanilla bean or 1 tsp vanilla extract
  • 1 cup coconut milk
  • Pinch of salt

Preheat oven to 300 degrees. Wash raspberries and add to a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes until they start oozing with juice and are lightly caramelized. Remove from oven and put in a medium sized mixing bowl. Mash the raspberries and scrape the inside of a vanilla bean into the bowl, stir to combine. Add the coconut milk and salt to the raspberry vanilla mixture and stir. Pour mixture into popsicle molds, dixie cups or ice cube trays (whatever you have that will work) and freeze for 4-5 hours.

 


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