RecipesPanela, Rhubarb and Coconut Popsicles

  • Serves 12
  • Prep time 1 minute
  • Cook time 15 minutes
  • GLUTEN FREE LACTOSE FREE VEGAN Sweet
  1. Place rhubarb into heavy-based saucepan on medium heat with ½ cup of water, lemon and ¾ cup of panela.
  2. Cook down for 10 minutes, then leave aside to cool completely.
  3. Once cooled, add in 2 tbs of coconut cream and mix.
  4. Mix remaining cream and coconut together in a bowl, then combine with rhubarb mixture.
  5. Gently pour into moulds, then set in the freezer overnight or until completely frozen.