This morning I shot these popsicles in bad lighting and in a crazy rush to get out of the kitchen before the crew came. I’m still in the middle of a kitchen nightmare remodel after the husband bought a washing machine that doesn’t fit in the spot it’s supposed to and we can’t return it. After a demolished pantry, a discovery of a hidden LIVE electrical box, a busted hot water heater, a recreation of a new pantry on the other side of the kitchen, and a depleted bank account, we are finally coming to an end. Thank goodness because I would love to get back to work in my own kitchen.
So, excuse the photography and writing as I’m completely loopy from smelling the fumes of the brain cell killing and certainly not eco-friendly paint that the paint crew is using. I’m also constantly interrupted by my singing painter who is throwing fits because in between the singing (in spanish that is beyond awesome) his phone rings every 3 minutes which thoroughly upsets him. Just let the man sing! This is obviously his favorite song.
Sooo, what was I saying? Popsicles! Actually, I wasn’t saying that at all but was thinking it. I made popsicles. Rhubarb and coconut popsicles to be exact but these aren’t your average rhubarb and coconut popsicles as the rhubarb is lovingly reduced in grand marnier. I know something else that would like to be reduced in Grand Marnier…me — that sounds fabulous especially after a day like today.
Rhubarb Coconut Popsicles
Tart rhubarb infused with Grand Marnier and swirled with honey kissed creamy coconut, is one of the most delightful popsicles you just might have this summer. Step up your popsicle game with this simple recipe. We’re using Grand Marnier to complement the rhubarb and bring a unique but pleasing flavor to these delicious frozen treats. Almost all of the alcohol is burned away in this recipe but if you feel more comfortable using orange juice for your family, please do so.
It all starts with reducing Grand Marnier with sliced rhubarb and a touch of honey. Puree until smooth.
Next, combine coconut milk with honey and layer it with the rhubarb puree in popsicle molds. Using a popsicle stick or spoon, swirl the layers together. Finally freeze and devour.
I couldn’t keep these in the freezer long enough. Sweet and tart is a favorite for my family.
Almost all of the alcohol from the Grand Marnier is going to evaporate and cook off. The amount left, if any, will be minuscule because we are reducing it over heat. Please substitute the Grand Marnier for orange juice if you desire. On the other hand, if you want a little adult boozy popsicle add additional Grand Marnier to the coconut milk.
Tart rhubarb infused with Grand Marnier and swirled with honey kissed creamy coconut, is one of the most delightful popsicles you just might have this summer.
- 2 cups diced rhubarb stalks
- 4 tablespoons honey
- 1/4 cup Grand Marnier (orange juice can be substituted)
- 1 (14 ounce) can coconut milk
- Special items needed: 10 count 3-ounce each popsicle mold , 10 wooden popsicle sticks
- In a sauté pan combine rhubarb, 1 tablespoon honey, and Grand Marnier; bring to a boil and reduce heat to a simmer. Simmer for 5 to 10 minutes until reduced with only 1 tablespoon of liquid remaining and the rhubarb is soft. Transfer to a food processor or blender and puree until smooth.
- In a bowl, stir to combine coconut milk and the remaining honey.
- Pour the rhubarb puree and coconut milk into the popsicle molds in layers (puree, coconut milk, puree, coconut milk). With a spoon or popsicle stick, gently swirl the layers together. Place the top on the popsicle mold and insert popsicle sticks. Freeze for at least 4 hours.
- Remove the popsicles by briefly running warm water over the mold and gently pulling the popsicles out. Serve. Store popsicles in food-safe plastic bags or wrapped in wax paper in the freezer.
by Meredith Steele