Roasted Strawberry and Coconut Popsicles

I love my Kitchenaid. The fancy optional attachments intrigue me, but I have yet to purchase anything beyond what was included in the basic model.  This may surprise those who know me well, as I am a gadget fanatic.  I own a Jack LaLane juicer (a gift), motion sensor trash can, and an iRobot.  Every once in a while I do think that becoming a minimalist would make life so much simpler.  However, I can admit to wanting every kitchen appliance known to man.  I imagine if I buy the Kitchenaid pasta  attachment, I'll make fresh pasta every day; Ice cream attachment - frozen ice cream and sorbets galore.  Is it optimism or delusions of grandeur?

I keep thinking about buying an ice cream maker attachment, but have not yet given in to the devil on my left shoulder.  From my upbringing, being economical (frugal, perhaps), saving money, finding a deal, or getting my "money's worth" is a tiring mental debate for any purchase over $20.  I try to avoid buffets, because no matter how hard I try, I still feel like I should eat more to get my money's worth.  This year in lieu of my ice cream maker, I decided to invest in a $12 popsicle mold.  I was inspired by Joy the Baker's recipe and amazing photographs.  I've made a few modifications to the recipe.

Note: These were a fun and convenient dessert for movie night! :)

Roasted Strawberry and Toasted Coconut Popsicles
Adapted from Joy the Baker


make 10 popsicles:
1/3 cup sweetened shredded coconut
1 lb fresh strawberries, hulled
1 tablespoon coconut oil (located near olive and other cooking oils in health food stores)
4 tablespoons agave nectar
juice of 1 lime
1 (15 ounce) can whole fat coconut milk (I recommend Whole Foods Organic 365 brand)
2 tablespoons agave nectar (or other sweetener)
1 teaspoon pure vanilla extract

Preheat oven to 350F.

Sprinkle coconut onto a Silpat lined baking sheet and toast in the oven until golden brown, 3 to 5 minutes.  Remove from the oven and set aside to cool. 

Place strawberries on the baking sheet and drizzle with coconut oil.  Place in the oven to roast until fragrant and soft, about 25 minutes.  Remove from the oven and add the strawberries to the bowl of a food processor fitted with a blade attachment.  Add 2 tablespoons agave nectar and juice of half a lime.  Blend until smooth.

In a small bowl stir together coconut milk, remaining lime juice, 2 tablespoons agave nectar, and vanilla extract.  Stir the toasted coconut into the milk mixture.

Drop a tablespoon of strawberry mixture into the bottom of each popsicle mold.  Alternate spooning coconut milk and strawberry to the popsicle molds.  Freeze 1 hour.  Add popsicle mold lid and place sticks inside.  Freeze for at least 5 additional hours before serving.