Rhubarb & Coconut Ice Pops

HomeClinics & ProgramsELLICSR KitchenRhubarb & Coconut Ice Pops

Skill Level	Easy

Preparation Time	15 minutes	Total Time	3 hours (to freeze)
Servings	8 ice pops	Cost Per Serving	$0.42

14 oz can	Light Coconut Milk (look for brands that are salt-free and soy-free)
1/2	Lime, juice and zest
1/4 cup	Coconut Flakes
1/3 cup	Honey
1 1/2 cups	Rhubarb, medium dice

Add your rhubarb, the juice of half a lime, and about 1 tbsp of your honey to a small sauce pot. Cook on medium heat, stirring often, until the rhubarb softens slightly, about 6 minutes. Remove from heat and set aside to cool.
Once the rhubarb is cool, combine with your remaining ingredients in a bowl, and gently stir to create a swirling effect.
Pour mixture into ice pop molds or small paper cups. Insert wooden stick/skewer.
Freeze for at least 3 hours. Enjoy!

PDF link to nutrition facts table for rhubarb and coconut ice pops

Milk and milk products need to be avoided when on a low-iodine diet. This is because the low-iodine diet requires people to limit the iodine in their diet to 50 mcg or less per day. 1 cup of milk contains 50-60 mcg of iodine.
Coconut milk adds creaminess to recipes, providing a culinary alternative to milk products. From a nutritional point of view, it does not naturally contain calcium or vitamin D. Look for coconut milk or other nut milks that are fortified to help meet your daily requirements of these bone-building nutrients. If you are following a low-iodine diet or watching your sodium intake, check the ingredient list to make sure there is no added salt.