Rachael Zarda

My first paleta experience was a few months ago when I was visiting my brother in Birmingham. If given the choice between a popsicle and cake, it’s always going to be cake forever and ever amen. BUT these popsicles were a total game changer – the trick is to go cream-based. Ever since then I’ve been meaning to find a popsicle mold to make my own at home.

These, my friends, are the creamiest of the cream-based. And roasting strawberries is always a good idea.

Do you have plans for fourth of July weekend? Now you do. They taste like summer and they’re super easy to make and share (if you want to).

Roasted Strawberry Paletas

INGREDIENTS:
2 pints of strawberries
1 Tbsp olive oil
2 tsp coconut sugar
juice of 1 lime, divided
1 15 ounce can whole fat coconut milk, well shaken
2 Tbsp coconut sugar
1 teaspoon pure vanilla extract

DIRECTIONS:
Preheat oven to 350°F
Line a rimmed baking sheet with parchment paper. Pile the berries in the middle, sprinkle with the olive oil and 2 tsp of coconut sugar. Toss gently to coat.
Spread in an even layer and bake on the middle rack for 20 minutes.
Place strawberries in a food processor. Add juice of 1/2 a lime and blend until smooth.
In a small bowl, mix coconut milk, juice of the other 1/2 of the lime, 2 Tbsp sugar and the vanilla extract.

Place a spoonful of the strawberry mixture into each mold.
Add the coconut milk mixture until each mold is about 2/3 of the way full.
Spoon the remaining strawberries in and top with the rest of the milk.
Cover popsicles with mold lid and place sticks inside.
Best if frozen overnight, but can be served after 4 to 6 hours in the freezer.