Dip the strawberry popsicles into the melted ruby chocolate, let sit for a minute or two and enjoy.

First, rinse the strawberries, cut off the leaves, and dry them with a kitchen towel. Then add them into a blender.

Add the coconut condensed milk, cardamom, and the coconut milk to the blender and blend well.

Pour the mixture into a popsicle mold and place in the freezer.

If you have Popsicle molds that do not have a Popsicle stick, then remove these from the freezer at the 30-minute mark. Add the popsicle sticks into the strawberry popsicles and freeze them for 3-4 hours.

If dipping into ruby chocolate, melt the ruby chocolate before removing the popsicles out of the popsicle molds. Melt the ruby chocolate by placing it in a microwave safe bowl and microwaving on high for 30 seconds, Stir and repeat as necessary. Ruby chocolate melts quicker than milk chocolate, so after the first 30 seconds, you might want to microwave it at 10-second intervals until it’s melted.

Remove popsicles from the popsicle molds by placing the popsicle molds in a container with some warm (not hot) water for 10 seconds or so, or, until the popsicles slide out when you pull firmly on the popsicle stick.

Dip the strawberry popsicles into the melted ruby chocolate, let sit for a minute or two and enjoy.