Healthy strawberry rhubarb popsicles with coconut milk
This healthy strawberry rhubarb popsicles recipe is icy and creamy with coconut milk and fresh strawberries and rhubarb. The perfect summer dessert.
Bring the 1 ½ cups rhubarb, 2 cups of the strawberries, and the 1 cup water to a boil in a small saucepan. Add the 2 tablespoon honey, reduce heat, and simmer for 10-15 minutes, until rhubarb is dissolved. Let cool slightly, about 10 minutes.
Blend in a blender until smooth. Add the ½cup of coconut milk fat and the ¼ cup of heavy cream, and blend again until evenly blended.
Gently fill popsicle molds with remaining sliced strawberries, very loosely filling them with the strawberries. Pour popsicle mixture over strawberries into molds.
Freeze for ½ hour. Add sticks, then freeze for at least another 4 hours
To remove, run popsicle mold under very hot water for about 30 seconds. Carefully pull popsicles out of molds. Store in an airtight container, like a plastic bag, in the freezer for up to 2 weeks for the best quality.
Ingredients
Directions
Bring the 1 ½ cups rhubarb, 2 cups of the strawberries, and the 1 cup water to a boil in a small saucepan. Add the 2 tablespoon honey, reduce heat, and simmer for 10-15 minutes, until rhubarb is dissolved. Let cool slightly, about 10 minutes.
Blend in a blender until smooth. Add the ½cup of coconut milk fat and the ¼ cup of heavy cream, and blend again until evenly blended.
Gently fill popsicle molds with remaining sliced strawberries, very loosely filling them with the strawberries. Pour popsicle mixture over strawberries into molds.
Freeze for ½ hour. Add sticks, then freeze for at least another 4 hours
To remove, run popsicle mold under very hot water for about 30 seconds. Carefully pull popsicles out of molds. Store in an airtight container, like a plastic bag, in the freezer for up to 2 weeks for the best quality.