Healthy strawberry rhubarb popsicles with coconut milk
Original recipe: rhubarbarians.com
INGREDIENTS:
- 1 ½ cups chopped rhubarb (1″ pieces)
- 3 ½ cups thinly sliced strawberries, divided
- 1 cup water
- 2 tablespoons of honey
- ½ cup coconut milk fat or coconut cream*
- ¼ cup heavy whipping cream
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 tablespoons of honey, reduce the 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 the popsicle mixture over the strawberries into molds.
- Freeze for ½ hour. Add sticks, then freeze for at least another 4 hours.
- To remove, run the 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.
Notes
*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 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.
Nutritional Facts: per serving
- Fat: 3g
- Carbohydrates: 8g
- Fiber: 1g
- Calories: 75kcal
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