Strawberry Rhubarb Coconut Milk Popsicles

Creating Strawberry Rhubarb Coconut Milk Popsicles is such a delightful activity, especially on a warm day. As you gather your ingredients, you’ll notice how fresh strawberries and rhubarb come together beautifully. The combination of sweet strawberries and tart rhubarb is like a burst of summer in every bite! Adding creamy coconut milk to the mix not only enhances the flavor, but also makes these popsicles luxuriously smooth and dairy-free. Making popsicles at home allows you to control the ingredients and avoid preservatives, giving you a guilt-free treat that your whole family can enjoy. So, get ready to enjoy a popsicle that screams summer and simplicity!

Jump to:

• Why This Recipe Works
• Why You’ll Love This Strawberry Rhubarb Coconut Milk Popsicles
• Ingredients
• Preparing the Strawberry Rhubarb Mixture
• Cook the Rhubarb and Strawberries
• Blend the Mixture
• Chill the Mixture
• Creating the Popsicles
• Prepare the Popsicle Molds
• Layer the Strawberry Rhubarb Mixture
• Repeat the Layering Process
• Unmolding the Popsicles
• Remove from Molds
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• FAQs
• More Easy Drinks Recipes:
• 📖 Recipe Card

Why This Recipe Works

This Strawberry Rhubarb Coconut Milk Popsicles recipe harmonizes the sweetness of strawberries with the tartness of rhubarb, creating a refreshing treat that’s not only delicious but also dairy-free. The full-fat coconut milk adds a luscious creaminess, making each popsicle a delightful indulgence. The combination of flavors is perfect, striking an ideal balance that makes your taste buds dance. Furthermore, it’s easy to whip together. Just a bit of simmering, blending, and layering, and you will have a batch of these vibrant popsicles ready to freeze.

Why You’ll Love This Strawberry Rhubarb Coconut Milk Popsicles

These popsicles are a perfect way to cool down on a hot day, combining healthy ingredients with mouth-watering flavors. They are easy to make, visually appealing, and a great option for both kids and adults. Plus, they are made with natural sweeteners, making them a guilt-free treat! The bright colors from the strawberries and rhubarb create a stunning presentation. They are not just delicious; they also pack nutrients, which is a win-win for any health-conscious foodie.

Ingredients

• 6 rhubarb stalks (chopped) (about 2 ¼ cups)
• 1 cup fresh or frozen strawberries
• ½ cup pure maple syrup
• ½ cup full-fat coconut milk
• 10 serving popsicle molds
• 10 popsicle sticks

Preparing the Strawberry Rhubarb Mixture

Cook the Rhubarb and Strawberries

To start, take a small pot and set it over medium heat. Add the chopped rhubarb, fresh or frozen strawberries, and maple syrup into the pot. Bring the mixture to a simmer, but be sure to reduce the heat once it starts bubbling. Allow it to gently simmer for about 15 minutes, stirring occasionally, until the rhubarb is tender. You’ll smell the sweet, tangy aroma wafting through your kitchen.

Blend the Mixture

Once everything is nice and soft, it’s time to blend! You can use an immersion blender right in the pot for convenience, or transfer the mixture to a standard blender. Puree it until it’s smooth and creamy. After blending, you should have about 2 cups of this vibrant puree, full of flavor and color.

Chill the Mixture

Now that you have your puree, transfer it to the refrigerator. Let it cool while you prepare the coconut milk layer. Chilling the mixture will make it easier to work with later when layering your popsicles.

Creating the Popsicles

Prepare the Popsicle Molds

Start by pouring about 1 teaspoon of coconut milk into the bottom of each popsicle mold. This will create the first creamy layer. Then, snap the tops onto the molds and insert the popsicle sticks. Place them in the freezer for a few hours until the coconut milk solidifies. This step is crucial; allowing it to freeze completely ensures your popsicles hold their shape.

Layer the Strawberry Rhubarb Mixture

When the coconut milk layer is fully frozen, pull the molds out of the freezer. Spoon approximately 1 tablespoon of the cooled strawberry-rhubarb mixture on top of each coconut layer. Don’t rush this part; you want neat layers. Once you’ve filled all the molds, return them to the freezer to let this layer set.

Repeat the Layering Process

When the first layer of strawberry-rhubarb has frozen solid, repeat the layering process. Add another teaspoon of coconut milk followed by another tablespoon of the strawberry-rhubarb mixture. Make sure to freeze after each addition until the molds are filled. Keeping layers separated not only enhances flavor but also creates a visually appealing treat.

Unmolding the Popsicles

Remove from Molds

Once they are completely set—usually taking several hours or overnight—remove popsicles from the molds. This can be tricky, but it’s simple! Just dip the bottom of the mold into a shallow bath of warm water for about 20 seconds. After that, gently tug on the popsicle sticks to release them. The warmth helps loosen the popsicles, making them slide right out.

Serving Suggestions

Enjoy your Strawberry Rhubarb Coconut Milk Popsicles on a warm summer day! For an extra touch, you might want to serve them with some fresh mint leaves. They can also be paired alongside a light fruit salad, adding a refreshing element to your snack. Not only will these additions elevate the presentation, but they also enhance the whole experience.

Tips for Success

• Make sure the rhubarb is tender before blending to achieve a smoother texture. You want a creamy mouthfeel in your popsicles.
• If you find the mixture not sweet enough, feel free to adjust the sweetness according to your preference by modifying the amount of maple syrup.

Variations

Get creative with this recipe! You might enjoy trying different fruits along with the strawberry-rhubarb combo. For instance, peaches or blueberries can add a unique flavor twist. If you want a lighter version, consider substituting coconut milk with almond milk. This will change the flavor slightly, but it’s still a delicious option.

Storage Tips

To keep your popsicles fresh, store them in an airtight container in the freezer. For best results, try to consume them within two weeks. This way, you’ll maintain optimal flavor and texture. There’s nothing like enjoying a popsicle made with fresh ingredients straight from your kitchen!

FAQs

Q1: Can I use frozen rhubarb?
A1: Yes, frozen rhubarb works well in this recipe; just thaw it before cooking. It’s a great shortcut!

Q2: How long do these popsicles last in the freezer?
A2: These popsicles can last up to 2 weeks in the freezer when stored properly.

Q3: Is there a non-vegan alternative to coconut milk?
A3: Yes, you can use regular dairy milk instead of coconut milk if you prefer a non-vegan option.

Q4: Can I add other flavors or ingredients?
A4: Absolutely! You can incorporate flavors like vanilla extract or mix in other fruits for a more complex flavor profile.

Q5: How can I make these popsicles sweeter?
A5: If you want to increase the sweetness, you can simply add more maple syrup or sweeteners of your choice to the fruit mixture.

These Strawberry Rhubarb Coconut Milk Popsicles are the epitome of summer refreshment, blending nutritious ingredients in a delightful way. Whether you’re cooling off after a long day or entertaining guests, they are guaranteed to impress. Their vibrant colors and tantalizing flavors make them a must-try, and the simplicity of the recipe means you can whip them up with ease. Enjoy the burst of summer in every bite!

More Easy Drinks Recipes:

• Rhubarb Old-Fashioned
• Rhubarb Gin & Tonic Cocktail
• Rhubarb Yogurt Popsicles with Granola
• Blueberry Mojito

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