Strawberry Rhubarb Coconut Milk Popsicles (Print Version)
# Ingredients:
01 -
6 rhubarb stalks, chopped (approximately 340 g / 2.25 cups)
02 -
250 g fresh or frozen strawberries (1 cup)
03 -
120 ml pure maple syrup (0.5 cup)
04 -
110 ml full-fat coconut milk (a little less than 0.5 cup)
# Instructions:
01 -
Place the chopped rhubarb, strawberries, and maple syrup into a small saucepan. Set over medium heat and bring to a simmer. Reduce to low and cook gently for 15 minutes, until rhubarb becomes soft.
02 -
Use an immersion blender, or transfer to a standard blender, to puree the mixture until completely smooth. Measure to ensure you have approximately 480 ml (2 cups) of puree. Cover and chill in the refrigerator until cooled.
03 -
Pour about 5 ml (1 teaspoon) of coconut milk into the base of each popsicle mold. Insert the sticks and carefully place the molds in the freezer until the coconut milk layer is set.
04 -
Once the molds are ready, spoon approximately 15 ml (1 tablespoon) of the cooled strawberry rhubarb puree over the frozen coconut milk layer in each mold. Return molds to the freezer; store remaining puree in the refrigerator.
05 -
After the puree is frozen, pour another 5 ml (1 teaspoon) coconut milk over the strawberry rhubarb layer. Freeze, then repeat with an additional 15 ml (1 tablespoon) fruit puree. Freeze each layer before pouring the next.
06 -
Once the popsicles are thoroughly frozen, briefly immerse the molds in a shallow tray of warm water for about 20 seconds to loosen. Carefully remove each popsicle from the mold. Enjoy immediately.
# Notes:
01 -
Let the fruit mixture cool completely prior to layering for clearly defined stripes.