Mix rhubarb, apple and water on a stove top on low heat for 25 minutes, stirring occasionally. Add additional water as needed to make sure the mixture always has liquid and to prevent burning. The end product should have the consistency of apple sauce.
While the rhubarb is cooking, slice open one vanilla pod and use a knife to scrape the vanilla beans into a food processor. (if using vanilla extract, add 1/2 tsp vanilla to the food processor)
Mix the cream from one can of coconut milk (the heavy part that separates to the top), 1/4 cup of the coconut water and the maple syrup with the vanilla in the food processor until well combined.
Using a spoon, equally distribute this coconut vanilla mixture into the bottoms of the popsicle mold. This will be your top layer.
Tamper by lightly tapping the bottom of the popsicle holder onto a counter top to remove air bubbles.
Freeze the first layer for 20 minutes to let set.
In the meantime, strain the rhubarb using a strainer over a bowl. Reserve the liquid for garnish.
Add drained rhubarb and apple mix to the food processor. Blend with the heavy cream from the second can of coconut cream, soaked dates and remaining vanilla until well combined.
Once the first layer has set, use a spoon to fill the popsicle molds with the rhubarb coconut mixture. Tamper again to remove air bubbles.
Add popsicle sticks into the popsicles and freeze to fully set, about 4 hours.
When ready to serve, run warm water over the popsicles to release them from the popsicle mold.
Optionally, use the reserved rhubarb sauce coconut flakes to decorate the popsicles
Serve and enjoy!