These Strawberry Rhubarb Coconut Milk Popsicles are sweet, tart, creamy, and wonderfully refreshing. Made with fruit, rhubarb, maple syrup, and rich coconut milk, they are a dairy-free frozen dessert that is perfect for warm summer days.
A generous bag of fresh rhubarb inspired this simple summer popsicle recipe. Around the same time, a new set of popsicle molds had just made its way into the kitchen, so the timing could not have been better. Rhubarb has such a distinctive tart flavor, and when it is paired with strawberries, the combination becomes bright, fruity, and naturally delicious.
Strawberry rhubarb popsicles on their own would have been a wonderful treat, but adding full-fat coconut milk makes them even better. Coconut milk gives these vegan popsicles a creamy texture without using dairy, and it freezes beautifully. The richness of the coconut milk softens the tartness of the rhubarb and balances the sweetness of the strawberries and maple syrup.
The result is a frozen dessert that feels light and refreshing while still tasting indulgent. These strawberry rhubarb coconut milk popsicles are ideal for backyard afternoons, after-dinner treats, or anytime you want something cold, fruity, and homemade.
The first test batch used more coconut milk than strawberry rhubarb puree. The flavor was still a hit, but the fruit layer needed to shine a little more. A second batch with a higher ratio of strawberry rhubarb mixture to coconut milk created a brighter flavor and a more colorful pop.
Layering the fruit puree with coconut milk also gives the popsicles their pretty striped look. If you have the time, freezing each layer before adding the next one creates cleaner lines. If you are in a hurry, you can pour the layers in more quickly. They may blend together a little, but the flavor will still be sweet, tart, creamy, and refreshing.
When unmolding homemade popsicles, a short dip in warm water is usually all you need. Be careful not to leave the molds in the water too long, or the popsicles may start to melt and become messy. About 20 seconds is generally enough to loosen them so they slide out with a gentle tug.
More vegan frozen desserts
- Apple Popsicles
- Watermelon Popsicles
- Frozen Peanut Butter Chocolate Chip Pie
- Strawberry Lemonade Ice Cream Cake
- Sugar Cookie Ice Cream Sandwiches
- No Churn Vegan Chocolate Ice Cream
I hope you enjoy this recipe as much as we do. If you try these Strawberry Rhubarb Coconut Milk Popsicles, leave a rating and share your feedback so others know how they turned out.
Strawberry Rhubarb Coconut Milk Popsicles
Ingredients
- 6 rhubarb stalks (chopped, about 2 ¼ cups)
- 1 cup fresh or frozen strawberries
- ½ cup pure maple syrup
- about ½ cup full-fat coconut milk (slightly less may be used)
Tools Needed
- 10 serving popsicle mold
- 10 popsicle sticks
Instructions
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Place the chopped rhubarb, strawberries, and maple syrup in a small pot over medium heat. Bring the mixture to a simmer, reduce the heat to low, and continue simmering for about 15 minutes, or until the rhubarb is tender.
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Blend the cooked fruit mixture until smooth using an immersion blender, or carefully transfer it to a blender and puree. You should have about 2 cups of strawberry rhubarb puree. Refrigerate until completely cooled.
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While the fruit puree cools, pour about 1 teaspoon of coconut milk into the bottom of each popsicle mold. Add the mold cover and insert the popsicle sticks. Place the molds in the freezer until the coconut milk layer is frozen.
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Once the strawberry rhubarb mixture is fully chilled, remove the molds from the freezer and spoon about 1 tablespoon of the fruit puree over the frozen coconut milk layer. Return the molds to the freezer and keep the remaining puree in the refrigerator.
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When the first two layers are frozen, continue layering with 1 teaspoon of coconut milk and 1 tablespoon of strawberry rhubarb puree, freezing after each layer for the cleanest stripes.
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After the popsicles are completely frozen, unmold them by placing the molds in a shallow bath of warm water. A rectangular baking dish or a few inches of warm water in the sink works well. Let the molds sit for about 20 seconds, then gently tug the popsicles free.
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Serve immediately and enjoy.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.