Strawberry Rhubarb Coconut Popsicles are the perfect 4-ingredient treats to keep cool with during the summer. They’re vegan, dairy free, gluten free and the best part of all is, they’re super easy to make.
My stepdad is a big rhubarb fan so they have two big rhubarb plants and always have more than enough to share with us and their neighbors.
Recipe for Strawberry Rhubarb Coconut Popsicles
Start off by dicing and cooking the rhubarb with some fresh strawberries and a touch of maple syrup.
For the coconut layer, I find this full-fat canned coconut milk {affiliate link} works best, but feel free to use your favorite brand instead.
Once the strawberries and rhubarb are cooked and cooled, they can go straight into your popsicle mold.
You can also toss them into a blender to puree them smooth if you prefer. We thought they were just as good without that added step.
And if you are low on time and don’t feel like making separate layers, just pour all the ingredients together.
Either way, these Strawberry Rhubarb Coconut Popsicles make a light, cool and refreshing summery treat.
Did you know that Billy of Wit & Vinegar is hosting #popsicleweek? There are a ton of bloggers sharing their recipes this week so be sure to stop by HERE and check them all out!
Yields 10-12 popsicles (depending on your mold)
Strawberry Rhubarb Coconut Popsicles are the perfect treat to keep cool with during the summer. They're vegan, dairy free, gluten free and the best part of all is, they're so easy to make.
25 minPrep Time
15 minCook Time
40 minTotal Time
Save RecipeIngredients
2 cups diced strawberries (fresh or frozen)
1 cup chopped rhubarb (about 2 stalks)
1/4 cup pure maple syrup
1 can full fat coconut milk (I use this full-fat canned version )
Instructions
- Combine strawberries, rhubarb and maple syrup in a small pot on the stove over medium heat.
- Bring the mixture to a boil then lower heat to a simmer. Continue cooking and stirring occasionally until fruit is broken down (about 15 minutes). Remove from the heat and let cool for about 10-15 minutes. (At this point you can either divide evenly into popsicles molds or blend into a puree if you want a smoother consistency)
- Pour into popsicle molds, filling 1/4 - 1/3 of the way, reserving the rest of the mixture for layering, and place in the freezer to setup.
- Once the strawberry rhubarb mixture is slightly frozen, take the pops out of the freezer and pour in a layer of coconut milk. Return molds back to the freezer until frozen. Remove and pour in remaining strawberry rhubarb mixture. Cover with top, add sticks and place the pops back in the freezer, about 4-5 hours, until frozen.
- Remove the popsicles from their molds before serving. You can run a little warm water over the molds to help loosen the popsicles from their molds, if necessary.
- Once the pops are completely frozen, you can unmold them by placing them in a shallow bath of warm water or running them under warm water for about 10 seconds.
Notes
If you are short on time, you don't have to wait for the strawberry rhubarb layer to freeze before pouring in the liquid. You won't get the layered effect but it will not affect the taste.
More frozen treats:
3 Ingredient Watermelon Raspberry Popsicles