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 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.