These healthy strawberry rhubarb popsicles are icy and creamy with coconut milk and fresh strawberries and rhubarb. The perfect summer dessert recipe.
Happy rhubarb season, Rhubarbarians! We are making something a little different with rhubarb today... popsicles! Refreshing, coconutty, strawberry rhubarb pops. Amazing.
A healthy, but classic flavor combo
If you've ever had strawberry rhubarb pie before, you KNOW how great the flavor combo is. But it's usually made with a lot of sugar. Rhubarb needs sweetener to be sweet enough for a dessert, but we made a healthier option for you.
These popsicles are sweetened with coconut milk and honey. The coconut milk adds a lot of sweetness without any added sweetener, so we only had to add 2 Tbsp of honey to the entire batch of popsicles to make these sweet enough. HUZZAH!
More healthy popsicles for ya!
Peaches and cream smoothie pops from Oh So Delicioso
Blueberry lemon popsicles from Simply Happy Foodie
How to make strawberry rhubarb ice pops
- First, get yourself a popsicle mold! This one is my favorite and the one that I use for all of the popsicles on Rhubarbarians.
- Cook down the rhubarb, strawberry, and honey on the stove until everything is very soft and the rhubarb is disintegrating. Let the mixture cool slightly.
- Blend the strawberry rhubarb mixture, coconut milk, and heavy whipping cream in a blender until smooth.
- Fill your popsicle molds with very thinly sliced strawberry and pour the popsicle mixture into the molds.
- Add your popsicle sticks and freeze! Enjoy!
Healthy strawberry rhubarb popsicles recipe
This healthy strawberry rhubarb popsicles recipe is icy and creamy with coconut milk and fresh strawberries and rhubarb. The perfect summer dessert.
- 1 ½ cups chopped rhubarb (1" pieces)
- 3 ½ cups thinly sliced strawberries, divided
- 1 cup water
- 2 Tbsp honey
- ½ cup coconut milk fat or coconut cream*
- ¼ cup heavy whipping cream
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 Tbsp 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.
*Be sure to use full fat coconut milk that does not contain guar gum or other emulsifiers. When you open the can, use only the coconut milk fat off of the top. Reserve the remaining coconut water/milk for another use. Placing your can in the fridge overnight will help the water separate from the fat.
If you make this recipe, please let me know on social media or in the comments below! Leave a star rating in your comment or tag me on Instagram with #Rhubarbarians.
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Hope you try out these amazing popsicles!
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