So excited to be sharing this recipe because making vegan popsicles is my new summer obsession! Plus, I think I’ve discovered a hidden secret that raspberries may pair better with rhubarb than strawberries ever did. I can’t wait for you to try these perfectly sweet and slightly tart Vegan Rhubarb & Raspberry Coconut Popsicles!
The best vegan raspberry popsicle recipe for summer
A few weeks ago I polled my followers on Instagram and asked what vegan popsicle recipe they wanted to see on the blog, and the results were super mixed. I’m talking 51% of people wanted cookie cake pops and 49% wanted rhubarb & cream. Literally, it doesn’t get closer than that! So, since the Vegan Cookie Cake Pops went live two weeks ago, I knew it had to be a quick turnaround to deliver the vegan rhubarb popsicles to you.
How to make homemade raspberry rhubarb popsicles
First, make homemade raspberry rhubarb compote
When I first tested these vegan popsicles I decided to make them with roasted rhubarb. While they tasted good, I was slightly annoyed at how long the roasting took. Also, when I bit into the pops I realized I wanted more of a compote/rhubarb jam vs. actual pieces of rhubarb throughout the pops.
The second time around, I decided to cook the rhubarb over the stove. At the last minute, I threw in some ripe raspberries to the mix and stirred it to see how that would taste.
Guys…this raspberry rhubarb compote is so good!! Like, even if you never want to make these vegan popsicles, you need to make this rhubarb and raspberry compote and put it on top of everything!
What Does Rhubarb Taste Like?
If you’ve never tasted rhubarb before, it can be pretty tart on its own and it definitely tastes better with some added sugar. However, when cooked with a sweeter fruit like raspberries or strawberries, the tart flavors get balanced out by the natural sweetness of these fruits.
Are these vegan popsicles healthy?
Between the 8 popsicles, there is only 1/4 cup of sugar used to sweeten them. I even tested these pops with coconut sugar for a totally refined-sugar free popsicle and, while the color wasn’t quite as vibrant pink, it led to pops that tasted just as delicious. That’s why I would say that YES- these vegan rhubarb raspberry popsicles are a healthier summer dessert!
How long to freeze homemade vegan popsicles
One thing to note about homemade vegan popsicles is that you really need to wait the full 6 hours or ideally 12 before removing from the mold and eating. Seriously, they DO NOT come out in 1 piece if you don’t wait long enough. I know, it’s hard!
Let’s be honest, the only reason I know this is because I had problems waiting for these rhubarb raspberry popsicles to freeze long enough too. I promise that these vegan popsicles are worth the wait!
It’s been a rainy June here in Seattle, so I’m really hoping that these vegan rhubarb raspberry popsicles bring over the sun for a warm July and August. Once you’re doing making these homemade popsicles, use any extra rhubarb to make this absolutely delicious Vegan Cara Cara Jam, Rhubarb, & Pistachio Galette. Regardless of where you live, I can promise you these are bound to be your new favorite summer treat!
Some Tools & Ingredients I Used to Make These Vegan Popsicles:
- There are some really expensive popsicle molds on the market, but I have been using the Norpro Frozen Ice Pop Maker and have really enjoyed it so far.
- You may have noticed that in all my recipes I list “vanilla bean paste/extract” vs. just vanilla extract. This is because I actually make all my recipes with Heilala Vanilla Bean Paste because it contains real vanilla seeds and the taste is seriously AMAZING! It’s a bit pricey, but worth the extra cost because of the flavor it brings to every dessert.
- Thai Kitchen Organic Coconut Milk is my absolute favorite for making these popsicles!
Only 7 ingredients required to make these delicious vegan popsicles filled with fresh raspberries, rhubarb compote, and coconut cream.
- 1 cup rhubarb (chopped into 1/2 inch thick slices)
- 1 cup raspberries (fresh is best but frozen will work)
- 1/4 cup cane sugar or coconut sugar (*coconut sugar leads to a less vibrant color but tastes just as good and makes the pops refined sugar free)
- 1/2 Tbsp coconut oil
- 1/2 tsp lemon juice
- 1/2 tsp vanilla bean paste/extract
- 1 14 oz can full-fat coconut milk
- Add your coconut oil to a medium saucepan and melt over low heat. Once melted, add in your rhubarb, vanilla bean paste/extract and sugar and cook over medium heat for 5 minutes stirring frequently
- At the 5 minute mark, add in your raspberries and lemon juice. Cook over low heat for an additional 5 minutes or until the rhubarb can easily be broken by pushing on with a spoon or fork. Once cooked, remove the fruit mixture from heat and use a fork or whisk to blend the rhubarb and raspberry into a thick compote.
- Transfer the cooked compote to a small bowl and let cool to room temperature before making your pops.
- Once the compote is cooled, begin filling your popsicle molds by adding a Tbsp of coconut milk to each mold followed by a Tbsp of compote. Repeat until each mold is almost full. Once all the mixture is in the molds, add in your popsicles sticks.
- Place the popsicle mold in the freezer for at least 6 hours and 12 hours before removing from the molds. To remove popsicles from the mold, gently run each popsicle until warm water for 5-10 seconds and wiggle each popsicle out. If they don’t come out right away, repeat for another 5-10 seconds until the pops come out with a light tug. Enjoy immediately!
To store your popsicles, layer between parchment/wax paper and store in a closed container in the freezer for up to one month.
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