Coconut Rhubarb Creamsicles // Not Without Salt Coconut Rhubarb Creamsicles // Not Without Salt

This is just the sort of thing you make when spring brings rhubarb as red as a fire truck.

It is just what the day needs when the sun struts its stuff as if it’s summer.

It’s what you make when you taste spring in the form of a rhubarb popsicle at the market while simultaneously sneaking bites of your husband’s coconut creamsicle.

This is what we make to remind us of a sunny day at the farmer’s market where we tucked pea shoots under our arms and each of us devoured a different sort of frozen treat.

We make these because having a stash in the freezer is just what is needed when a sweet little girl is home sick from school with a fever and her mom needs a little sweetness to push through the afternoon.

At the end of a long, sunny spring day, it’s just what is needed.

Coconut Rhubarb Creamsicles // Not Without Salt Coconut Rhubarb Creamsicles // Not Without Salt




Coconut Rhubarb Creamsicles

Makes 10 popsicles

Sweet, tart, and creamy; all the makings of a fine spring treat. Feel free to use coconut cream for an added indulgence. Or part coconut milk and heavy cream if dairy isn’t an issue.

The soft spice adds a warming note but if you want the zip of rhubarb to really shine it’s okay to leave out the spice.

Regular granulated sugar is a fine substitute if you don’t have natural cane sugar.

This is the popsicle mold I use and love: Norpro Ice Pop Maker



Rhubarb Popsicle


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


Coconut Cream

1 15 ounce can full-fat coconut milk

3 tablespoons natural cane sugar

pinch salt

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.


34 Responses to “Coconut Rhubarb Creamsicles”

  1. Kankana

    I wish we could find rhubarb out here. I am thinking coconut mango creamsicles. Loving the recipe.

  2. Vicky

    Love love love the look of these! Just ordered the mould so I can get making these. They look so beautiful too!x

  3. Kathleen

    These look like pure summer!
    I’ve never made Popsicles before I need to get a mold!
    Thanks for sharing 😉

  4. Abby

    Oh, these look so, so delicious. I ordered a popsicle mold on amazon this morning, and these may just be the first ones I make! <3

  5. Stephanie Miskew

    What a sophisticated take on the popsicle which includes two of my favorite flavors on the planet! Can’t wait to make these – thanks for sharing and hope your daughter is feeling better too ~ Cheers:)

  6. Jenny

    I’ve never thought of the coconut and rhubarb combination, can’t wait to try it in these lollies and also just as a simple smoothie.

    • Ashley Rodriguez

      I hadn’t either until my love of rhubarb combined with the need for a dairy-free treat. They really are lovely together.

  7. sara forte

    Ooooo these sound like something I would love. Every summer I say I am going to get a popsicle mold and then convince myself I don’t need one more kitchen gadget. Maybe this is my year.

  8. Chaya

    just bought two popsicle molds! also, coconut cream + milk. so I will be making these tonight! wish our rhubarb here was as red as yours, though. so pretty.

  9. Leslie

    These look absolutely fabulous. I plan on making them this weekend with a fresh batch of rhubarb from a friend. How long do they last in the freezer?

    • Ashley Rodriguez

      We’ve had a few in the freezer for almost two weeks and my sweet boy, who has been on a dairy-free diet for the past month, has been savoring them still.

  10. Katie

    As soon as I read this post, I made these immediately and I cannot rave enough! These are the most perfect summer treat! Ashley, your recipes never disappoint…thanks for sharing your talents!

  11. Wei

    I was just thinking of making popsicles the other day. Now I’m really gonna do it! Thanks for the recipe!

  12. Mary @chattavore

    These are SO gorgeous-those colors!!! I can almost taste that coconut cream against that tart rhubarb. Thanks for the recipe!

  13. Maria del mar

    It is the season of pops and these are looking so tempting. Rubhard is so acidic ,in the same realm as pinapple. I can imagine how it would go well with the creamyness of cocomut. I may have to preprare this one. Thanks for the idea!