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Strawberry Rhubarb Coconut Milk Popsicles – sweet, tart, creamy, and refreshing – these dairy free frozen treats will keep you cool all summer.
I got pretty lucky a couple of weeks ago when a friend gifted me a huge bag of fresh rhubarb. It was also pretty lucky that I had just purchased some popsicle molds a few days prior. The universe was clearly trying to tell me something.
Strawberry rhubarb popsicles themselves would have been great, but I upped the deliciousness factor by adding in some coconut milk, too. Coconut milk is so naturally creamy, freezes up beautifully and balances out the sweet and tart flavors of the strawberry rhubarb perfectly!
Your summer is screaming for some Strawberry Rhubarb Coconut Milk Popsicles!
The first batch I made had more coconut milk than strawberry rhubarb and while the kids all gave them a thumbs up, they said they would prefer the ratio to be the other way around.
Lucky for them, when I was unmolding the popsicles by placing the molds in a bit of warm water, I left them in there just a little too long. When I took the pops out of the molds, they were pretty drippy and messy. Oops! While that didn’t affect their flavor, obviously, it did affect pictures. Soooo, on to batch two with more strawberry rhubarb and less coconut milk.
These new pictures might not be masterful either, but they turned out much better than the first ones. You’ll have to trust me on that. And the kids declared these ice pops winners all around!
Strawberry Rhubarb Coconut Milk Popsicles
Stay cool this summer with these sweet dairy free treats! I hope you love these Strawberry Rhubarb Coconut Milk Popsicles as much as we do! If you try them, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy@
- 6 rhubarb stalks (chopped) (about 2 1/4 cups)
- 1 cup fresh or frozen strawberries
- 1/2 cup pure maple syrup
- about 1/2 cup full fat coconut milk (I used a little less)
- 10 serving popsicle mold
- 10 popsicle sticks
- Place chopped rhubarb, strawberries and maple syrup in a small pot on the stove over medium heat. Bring to a simmer, turn heat to low and continue simmering for about 15 minutes until the rhubarb is tender.
- Using an immersion blender (or pouring the mixture into a blender), blend until pureed. You should have about 2 cups of puree. Place in the fridge to cool.
- Meanwhile, pour about 1 tsp of coconut milk into the bottom of each popsicle mold, place the top on the molds and put the sticks in place in each one. Stick the molds in the freezer to freeze.
- Once the strawberry rhubarb mixture is completely cooled, take the pops out of the freezer and layer 1 tbsp onto the coconut milk. Place the pops back in the freezer and the strawberry rhubarb mixture back in the fridge.
- Once the first two layers are frozen, repeat with 1 tsp of coconut milk and 1 tbsp of strawberry rhubarb mixtures, freezing after each layer.
- Once the pops are completely frozen, you can unmold them by placing them in a shallow bath of warm water. I just filled up rectangular baking dish a few inches for this. You can also fill your sink a few inches. It only takes about 20 seconds or so in the water bath for the pops to become loose, though you will have to tug a bit to get them out.
- Relax and enjoy!
~You don't have to wait for each layer to freeze if you are in a hurry or just impatient. The layers won't come out quite as perfect, they might mix together just a bit, but they will still taste fabulous! I'm not gonna lie, I didn't let my last layer of coconut milk freeze quite long enough and you can see the two layers closest to the stick merging a bit!
More Delicious Dairy Free Summer Treat to Love:
Strawberry Lemonade Ice Cream Cake
Homemade Iced Caramel Macchiato
Ellen says
05/16/2017 at 6:30 pmHi there! Just stumbled across this via Google search and I can’t wait to try them! Wondering if you have any storage tricks if I wanted to gradually eat them/keep most of them frozen for the next month or so?
Jenn S. says
05/16/2017 at 8:36 pmHi, Ellen. Thanks! To store them, I usually take them all out of the molds at the same time. Place them on a parchment lined cookie sheet and put them back in the freezer. Once they’re frozen solid again, transfer them to a Ziploc freezer bag with small pieces of parchment in between (or wrap each one fully in parchment and then place in the freezer bag). Enjoy!
Kat(ja) says
02/18/2017 at 5:20 amAHHHH they look deliciously fabulous!!! I’ll definitely try them out soon, when the cold disappears! I can’t wait to make them. When the warm times come, ill just take one out and walk while eating it to school. This really brightens up my mood right now, thank you for sharing this and all the other receipts with us ! People like you are the best 💗
Jenn S. says
02/18/2017 at 7:32 amThanks, Kat! I hope you love them. And I’m ready for the warm weather too!
Diane says
06/17/2016 at 12:46 pmDo you use canned coconut milk or is it from a carton?
Jenn S. says
06/19/2016 at 8:27 amI used canned.
Farha - faskitchen says
06/25/2015 at 12:06 amwow,looks delicious and fabulous, just perfect for the summer heat out here
Jenn S. says
06/25/2015 at 8:05 amThanks, Farha! We have been enjoying them all week!
Sophia @veggies dont bite says
06/20/2015 at 12:38 amThese look so awesome Jen! I love homemade popsicles…but they are a pain to photo! You did great!
Jenn S. says
06/20/2015 at 7:27 amThanks, Sophia! I think they turned out pretty decent in the end. All that matters though is that they are yummy! 🙂
Natalie says
06/18/2015 at 9:23 amI love these, and the blueberry addition for 4th of July is such a good idea! Homemade popsicles are so fun and easy and delicious, but SO hard to photograph! It’s like a race against time and lots of sticky melty cleanup 😀
Jenn S. says
06/18/2015 at 11:33 amLOL, yes, these did give me some stress while photographing. But, you know what, that’s real life! And I’m just a normal mom trying to feed her family good healthy food. Sometimes the food we eat doesn’t look like it came from the pages of a magazine and that’s okay! Thanks, Natalie!
adashofmegnut says
06/17/2015 at 2:41 pmLove the combination of strawberries and rhubarb!
Jenn S. says
06/17/2015 at 5:37 pmThanks! It’s a classic!
winwinfood says
06/17/2015 at 1:18 pmOh yum! These look incredible – I need to get a popsicle mold immediately 😀
Jenn S. says
06/17/2015 at 5:37 pmI can’t believe I’ve lived so long without one. I think I will be making all my favorite smoothies and juices into popsicles this summer!!
Strength and Sunshine says
06/17/2015 at 8:41 amUgh! Again I forgot to pickup rhubarb at the store yesterday!!!
I will next week! These pops looks delish!
Jenn S. says
06/17/2015 at 11:25 amThanks! Here’s to next week! 🙂
Vanessa @ VeganFamilyRecipes.com says
06/17/2015 at 4:48 amI love a good Popsicle because they keep my kids happy and they’re healthy too! I’ve been really into rhubarb lately so these are perfect. Pinning 🙂
Jenn S. says
06/17/2015 at 9:07 amThanks, Vanessa!! They are such a fun summer treat! And the kids think they are amazing! 🙂 Thanks for the PIN!