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red and white popsicles on a black tray
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5 from 1 vote

Strawberry Rhubarb Coconut Milk Popsicles

Strawberry Rhubarb Coconut Milk Popsicles - sweet, tart, creamy, and refreshing - these dairy free frozen treats will keep you cool all summer.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert, Popsicles
Cuisine: dairy free, egg free, nut free, oil free, refined sugar free, soy free, vegan
Servings: 10
Calories: 69kcal

Ingredients

  • 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)

Tools Needed

  • 10 serving popsicle mold
  • 10 popsicle sticks

Instructions

  • 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!

Notes

~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!
 
 

Nutrition

Calories: 69kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 111mg | Fiber: 1g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 15.7mg | Calcium: 30mg | Iron: 0.2mg