These popsicles are summery and bright. Strawberries are at the end of their season; these popsicles are a good way to use those last, tired-looking ones. You can exchange the water for milk, if dairy isn’t an issue for you. —Cristina Sciarra
2 cups (230 grams) strawberries, hulled + halved
1.5 tablespoons (20 grams) raw sugar + 1
heaping tablespoon (15 grams) raw sugar
1/4 teaspoon vanilla powder (or the seeds of 1/2 a split vanilla bean)
In a medium mixing bowl, fold the sugar and the vanilla into the strawberries. Let the strawberries sit for 25 minutes, until they get soft and juicy. With the back of a large fork, mash the strawberries into a rough puree. Set the bowl aside.
In a large mixing bowl, whisk together the remaining sugar, the coconut milk, the lime juice and 1/2 cup water.
Divide the strawberry puree between the 10 popsicle molds. Next, divide the coconut milk mixture between the popsicle molds. Freeze the popsicles until firm, at least 4 hours, or overnight.
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.