- 1 lb strawberries, hulled and halved
- 2–3 tsp good-quality balsamic vinegar (optional)
- 1/2 cup pure maple syrup (or honey), divided
- 1–1/2 cups full fat canned coconut milk*
- 1 tsp pure vanilla extract
- small pinch fine sea salt
- Preheat the oven to 375 degrees F. Arrange the strawberries in an even layer on a parchment paper-lined sheet pan. Drizzle lightly with the balsamic vinegar, if using. Roast until the strawberries are soft and fragrant, about 20 minutes. Let cool for 10 minutes on the pan, then transfer to a bowl (including juices) and let cool to room-temperature.
- Add the roasted strawberries and 1/4 cup of maple syrup to a food processor or blender, and pulse a few times to combine. The mixture should still be a bit chunky, with small bites of fruit throughout.
- In a separate bowl or measuring cup, whisk together the coconut milk (or dairy of choice) and the remaining 1/4 cup maple syrup, adding more or less sweetener as needed, to taste. Remember that the sweetness will mellow once frozen. Stir in the vanilla and salt.
- For blended popsicles: Add the cream mixture to the food processor/blender and pulse until just combined. Divide between 10 popsicle molds and freeze until set, about 4 hours. After 30 minutes, place a popsicle stick in each pop, and continue freezing.
- For layered/swirled popsicles: Spoon a tablespoon or two of the strawberry mixture into the bottom of each popsicle mold. Top with a bit of the cream, and continue layering until all the molds are evenly filled. Freeze until set, about 4 hours. After 30 minutes, place a popsicle stick in each pop, and continue freezing.
- To remove the popsicles: Place the popsicle mold in a large pot of warm water for 10-15 seconds, then pull gently on each popsicle stick until the pops release.
Using coconut milk keeps these pops vegan, but feel free to use whatever dairy you have on hand. Greek yogurt or heavy cream or buttermilk are all good choices, but look for full-fat/whole milk options, for the creamiest popsicles.