RecipesPanela, Rhubarb and Coconut Popsicles
- Prep time
- Cook time
- Place rhubarb into heavy-based saucepan on medium heat with ½ cup of water, lemon and ¾ cup of panela.
- Cook down for 10 minutes, then leave aside to cool completely.
- Once cooled, add in 2 tbs of coconut cream and mix.
- Mix remaining cream and coconut together in a bowl, then combine with rhubarb mixture.
- Gently pour into moulds, then set in the freezer overnight or until completely frozen.