Strawberry Rhubarb Coconut Popsicles are the perfect 4-ingredient treats to keep cool with during the summer. They’re vegan, dairy free, gluten free and the best part of all is, they’re super easy to make.
Recipe for Strawberry Rhubarb Coconut Popsicles
We made these Strawberry Rhubarb Coconut Popsicles one afternoon after my mom gifted us with some of her garden rhubarb. My stepdad is a big rhubarb fan so they have two big rhubarb plants and always have more than enough to share with us and their neighbors.
They got diced up and cooked down with some fresh strawberries and a just a little bit of maple syrup.
For the coconut layer, I used this full-fat canned coconut milk but feel free to use your favorite brand instead.
Once the strawberries and rhubarb are cooked and cooled, they can go straight into your popsicle mold.
You can also toss them into a blender to puree them smooth if you prefer. We thought they were just as good without that added step.
And if you are low on time and don’t feel like making separate layers, just pour all the ingredients together.
Either way, they make a light, cool and refreshing summery treat.
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