Roasted Raspberry Vanilla Coconut Popsicles

July 6, 2012 |  by  |  Blog  |  No Comments

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.


Celebrate The Last Of Spring Produce

Celebrate The Last Of Spring Produce

June 28, 2012 |  by  |  Blog  |  1 Comment

I’m always sad to see strawberries go, but I remind myself that when they start to slowly disappear from the market, they are making room for all kinds of other delicious summer produce.

We might have another week of strawberries, asparagus and green garlic – but they will soon be gone until next year. I’ve been scouring the internet to find ways to enjoy the last of the delicious spring fruits and vegetables.

Yogurt, Strawberries + Cranachan from Sprouted Kitchen – Sara and Hugh make a unique (and delicious) take on a traditional Scottish snack

Strawberry Rhubarb Smash – Montavilla Market board member Lindsay always makes the most delicious food with local produce. She’s taken to roasting strawberries these days and creates a really crave-worthy cocktail.

Kale Market Salad – Kale salads have recently become one of my favorite ways to get a generous serving of greens. I’m embarrassed about the amount of kale I eat per week and this recipe has become one of my absolute favorites. Kale paired with green garlic dressing is a definite winner.

Boiled Egg, Spring Asparagus & Pickled Onion Sandwich – Now that the weather in Portland is finally (maybe) starting to cooperate, I have been dreaming of hiking, camping, getaways to the coast and picnics and I think that this sandwich would be the perfect addition to a summer picnic.

How To Cook With Green Garlic – Green garlic is close to being gone for the season (like really, really close) and if you are anything like me, you might not know how to cook with it. As much as I love being in the kitchen, I just learned how to cook with this gorgeous young garlic and I figured that more people might need a few pointers.

Enjoy the last of these precious fruits and vegetables this season, don’t worry too much, the Montavilla Farmers Market will have plenty of peaches, berries and late summer produce to keep your belly happy!

–Kirsten Saladow