In a large glass measuring cup, combine the coconut milk, cream of coconut, lime juice, lime zest, 1 Tbsp. maple syrup, and a pinch of Kosher salt. Whisk to combine.
In a small pot, add frozen rhubarb, ½ cup maple syrup, ¼ cup water and fresh ginger and bring to a simmer over medium heat. Turn heat to low, and allow to simmer for 15 additional minutes or until the rhubarb is tender. Allow to cool slightly before transferring to a blender and puree until smooth. Add water as needed to create a pourable consistency. Allow to cool completely before assembling popsicles.
To assemble popsicles, place several KABOOM!® black jalapenos slices in each popsicle mold. Evenly divide coconut-rhubarb mixture among a 6 serving popsicle mold, or about 2/3 full. Add a few more slices of KABOOM!® black jalapenos slices to each mold. Repeat, evenly dividing the coconut-rhubarb mixture until mold is full. Using a skewer or handle of a spoon, give each popsicle mold a swirl to combine ingredients. Freeze for 4 hours or overnight.
To unmold, place in a shallow bath of warm water for 10-15 seconds. Serve immediately.
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