Coconut Rhubarb Creamsicles // Not Without Salt
COCONUT RHUBARB CREAMSICLES
Makes 10 popsicles
1 pound cut up rhubarb
1/2 cup natural cane sugar
pinch ground cinnamon (optional)
pinch freshly grated nutmeg (optional)
1/4 cup water
juice from one small lemon
1 15 ounce can full-fat coconut milk
3 tablespoons natural cane sugar
1 teaspoon vanilla extract or 1/2 vanilla bean
For the rhubarb: Add the rhubarb, sugar, cinnamon, nutmeg and water to a saucepan. Cover with a lid then simmer for 15 to 20 minutes or until the rhubarb easily falls apart when gently pressed.
Remove the pan from the heat then add the lemon juice.
Carefully transfer the rhubarb mixture to a blender and blend until completely smooth.
Taste and adjust the seasoning to your liking. You can use less sugar if you like a very tart rhubarb taste.
Let this mixture cool for at least 30 minutes.
For the coconut: In a medium bowl whisk together the coconut milk, sugar, salt, and vanilla.
Carefully divide the two mixtures between 10 popsicle molds.
I like to layer the mixtures then use a butter knife to give a gentle stir, breaking up the layers and adding a subtle marbling.
Freeze until completely firm. At least 4 hours or overnight.
Unmold the popsicles by running warm water on the sides.
Tags: dairy free, popsicle, rhubarb, spring