Description
Refreshing Rhubarb Coconut Popsicles are a delightful summer treat, blending tangy rhubarb with creamy coconut milk for a perfectly balanced frozen dessert.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup coconut milk (canned or dairy alternative)
- 1/2 cup honey or maple syrup (adjust for sweetness)
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a saucepan, combine the chopped rhubarb and 1/2 cup of water. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes, or until the rhubarb is soft and breaking apart.
- Remove the saucepan from heat and let cool slightly. Using a blender, puree the rhubarb until smooth. If you prefer a chunkier texture, leave a few pieces intact.
- In a mixing bowl, combine the rhubarb puree, coconut milk, honey (or maple syrup), lemon juice, vanilla extract, and a pinch of salt. Mix thoroughly until well combined.
- Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert sticks and freeze for at least 4-6 hours, or until completely solid.
- To release the popsicles, run warm water over the outside of the molds for a few seconds until they loosen. Enjoy these refreshing rhubarb coconut popsicles on a warm day!
Notes
- Adjust the sweetness to your preference by adding more or less honey/maple syrup.
- For a more intense flavor, consider adding a bit of lime juice.
- These rhubarb coconut popsicles can be stored in the freezer for up to a month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 115 kcal