Description
Strawberry Rhubarb Coconut Milk Popsicles are a delightful and refreshing treat perfect for hot days.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- In a medium saucepan over medium heat, combine the chopped rhubarb and 1/4 cup of honey or maple syrup. Cook for about 5-7 minutes, stirring occasionally, until the rhubarb is tender and breaks down into a sauce. Remove from heat and let cool slightly.
- In a blender, combine the cooked rhubarb mixture, fresh strawberries, coconut milk, remaining honey or maple syrup, vanilla extract, and lemon juice. Blend until smooth.
- Taste the mixture and adjust sweetness if necessary, adding more honey or maple syrup if desired.
- Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks and freeze for at least 4-6 hours or until completely solid.
- To remove the popsicles, run warm water over the outside of the molds for a few seconds, then gently pull the popsicles out.
Notes
- For a creamier texture, use light coconut cream instead of coconut milk.
- Add a handful of fresh mint leaves to the blender for a refreshing twist.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Blending and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 120
- Sugar: 8g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg