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Fresh rhubarb and coconut cream are sweetened with dates and maple syrup for this refined sugar free and dairy free Paleo Rhubarb Coconut Popsicles recipe
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Creamy Paleo Rhubarb Coconut Popsicles

Fresh rhubarb and coconut cream are sweetened with dates and maple syrup for this refined sugar free and dairy free Paleo Rhubarb Coconut Popsicles recipe
Course Dessert, Snack
Cuisine American, dairy free, gluten free, paleo
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 popsicles

Ingredients

Ingredients:

  • 6 dates soaked in water for 4 hours
  • 2 cups frozen rhubarb
  • 3/4 cup water
  • 1 gala apple
  • 2 cans coconut cream
  • 1 tbsp maple syrup (can sub for honey if not vegan)
  • 2 vanilla pods (sub for 1 tsp of vanilla extract, divided)
  • desiccated coconut for garnish (optional)

Instructions

Directions:

  • 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!

Notes

Tools: 10 serving popsicle mold
Notes: layers are optional. To save time or create one consistently flavored pospicle, mix all ingredients together in food processor and fill popsicle molds before freezing.