Strawberry Rhubarb Coconut Pops

These Strawberry Rhubarb Coconut Milk Popsicles make for the ultimate summer treat that manages to taste indulgent and refreshing at once. Tangy rhubarb and juicy strawberries swirl into creamy coconut milk, creating gorgeous stripes in every pop. I reach for this recipe when strawberries are at their peak or I have a little rhubarb left from spring's farmers’ markets. Trust me when I say that even skeptics of rhubarb fall in love after one bite.

My niece calls these her magic striped popsicles and says no summer is complete without them on the porch. I love that they take me right back to childhood summers.

Ingredients

• Rhubarb stalks: Chopped. Rhubarb brings a tart and lively flavor that pairs beautifully with sweet fruit. Look for stalks that are firm and crisp and avoid those that are limp or woody.
• Fresh or frozen strawberries: Strawberries add natural sweetness and bright color. If you use frozen, make sure there is no added sugar for pure fruit flavor.
• Pure maple syrup: Maple syrup gives gentle sweetness and hints of caramel. Go for pure grade A maple syrup for the cleanest taste.
• Full fat coconut milk: This creates creamy layers and richness. Use coconut milk from a can rather than a carton for the thickest consistency. Shake well or stir to combine cream and liquid before pouring.

Step-by-Step Instructions

Prepare the Fruit Mixture:

Combine chopped rhubarb, strawberries, and pure maple syrup in a small saucepan. Set the heat to medium and bring just to a simmer. Stir occasionally, then lower the heat and simmer for about fifteen minutes until the rhubarb is knife tender. The fruits will break down and release their juices, creating a fragrant base.

Blend the Puree:

Take the pot off the stove and use an immersion blender to puree until completely smooth. The mixture should be bright pink and thick. If you do not have an immersion blender, carefully transfer the hot mixture to a blender. Let the puree cool to room temperature, then chill it in the refrigerator until cold.

Layer the Coconut Milk:

Pour about one teaspoon of full fat coconut milk into the bottom of each popsicle mold. Snap the lid on the mold, then insert the popsicle sticks. Place this in the freezer for at least fifteen minutes so the coconut layer firms up.

Layer the Fruit Puree:

Once the coconut milk is frozen, scoop about one tablespoon of the chilled strawberry rhubarb puree over the firm coconut milk layer in each mold. Spread it evenly. Place the molds back in the freezer and chill for about twenty minutes, allowing the fruit layer to set.

Build the Stripes:

Repeat layering with another teaspoon of coconut milk followed by another tablespoon of fruit puree. Freezing each layer before adding the next is key for clean stripes. Continue this pattern until the molds are full, ending with a fruit layer.

Unmold and Enjoy:

After the last layer has frozen solid, which usually takes at least four hours, remove the molds from the freezer. Fill a baking dish or your sink with a few inches of warm water. Dip the molds in for about twenty seconds. Gently wiggle the sticks and pull to release the popsicles. Serve immediately.

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The coconut milk makes these pops incredibly creamy and balances the sharpness of rhubarb beautifully. I probably look forward to that first smooth coconut stripe every summer. Just last weekend, my nephew lit up with a sticky grin after tasting these.

Storage Tips

Store leftover popsicles right in the molds or transfer to a freezer bag once fully frozen. They will keep for up to one month but are best within two weeks for the freshest taste and stripes. Sometimes I wrap each one in a bit of parchment to avoid sticking.

Ingredient Substitutions

You can swap raspberries or cherries in for the strawberries and honey for maple syrup if you eat dairy. Agave works well too. For a more tropical flavor, try adding a teaspoon of lime zest to the puree.

Serving Suggestions

Dress these up by dipping the tips in melted dark chocolate or rolling in toasted coconut shreds. They make a light finish after grilled meals or picnics. Sometimes I serve them with extra fruit skewers on the side for a colorful dessert board.

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Each bite of these popsicles celebrates summer simplicity and fruits at their finest. Enjoy every gorgeous, creamy stripe!

Frequently Asked Questions

→ Can I use frozen strawberries?

Yes, frozen strawberries work just as well as fresh. Simply add them directly to the pot with rhubarb and maple syrup.

→ Is it possible to use a different sweetener?

You can substitute maple syrup with honey or agave syrup, though flavors will vary slightly.

→ How do I achieve clear layers in the popsicles?

Freeze each layer separately before adding the next. Patience ensures distinct stripes and neat appearance.

→ Can I use light coconut milk instead of full fat?

Light coconut milk results in a less creamy texture. Full fat provides richer, smoother pops.

→ How do I easily remove popsicles from the mold?

Dip the closed molds briefly in warm water. Wait about 20 seconds, then carefully pull out each pop.