Paletas de Coco (coconut popsicles)

Paletas de coco are traditional Mexican coconut popsicles made with coconut milk or fresh coconut, sugar, and sometimes milk or cream for extra richness.

this recipe

In Mexico, you’ll find all kinds of paletas, from fruity favorites like paletas de mango to creamy ones like these paletas de coco.

They are very popular in my hometown in Colima, no surprise since this state is famous for the coconuts that grow all along the coast.

When I visit my family there, I just wait for the paletero to come by the house and enjoy a paleta de coco, but at home I have to make them myself when I’m craving one.

Ingredients

• Full-fat coconut milk
• Fresh coconut meat (or unsweetened shredded coconut if needed)
• Sweetened condensed milk
• Vanilla extract

A few simple ingredients are all you need to make these creamy Mexican coconut popsicles.

How to Make Paletas de Coco

Making these coconut popsicles couldn’t be easier. Just blend the coconut milk, fresh coconut, sweetened condensed milk, and vanilla until smooth.

I like to strain the mixture for extra creamy paletas, but you can leave it unstrained if you enjoy little bits of coconut.

Pour the mixture into popsicle molds and freeze for about an hour. Once they begin to firm up, insert the sticks and continue freezing until completely solid.

I usually leave them overnight so they’re perfectly frozen and easy to unmold.

Tips

• If you want extra creamy popsicles, use full-fat coconut milk and don’t skip the condensed milk.
• I like my paletas de coco perfectly smooth, but in Colima it’s very common to find them with little bits of coconut throughout. If you enjoy some texture, simply skip straining the mixture before pouring it into the molds.
• If using fresh coconut, make sure to remove the brown skin so the paletas stay with a nice cream color.
• For a smoother texture, strain the mixture before freezing, especially if using fresh coconut.
• Let the paletas sit at room temperature for a couple of minutes before unmolding, they come out much easier.

Variations

You can keep these paletas de coco very classic or play a little with them depending on what you like.

• Add a handful of shredded coconut if you like extra texture.
• Swap vanilla for a touch of cinnamon for a warmer flavor.
• Add a little coconut cream if you want them even richer.
• Mix in small chocolate chips for a more indulgent version (this one is very popular with kids).

Storing Your Paletas

Once fully frozen, you can remove the paletas from the molds and store them in a large freezer-safe container. I like to place a small piece of parchment paper between them so they don’t stick together.

If you’ve ever looked inside a paletero’s cart in Mexico, you’ve probably seen the different flavors separated by layers of plastic or paper for the same reason.

For the best flavor, keep the container tightly covered so the paletas don’t absorb freezer odors. They will keep well for 3-4 weeks.

Common Questions Answered

Can I make these paletas without condensed milk?

Yes, but they won’t be as creamy or sweet. You can replace it with sugar and a bit more coconut milk, but the texture will be lighter.

Can I use only coconut milk?

You can, but I personally like the balance of coconut milk and condensed milk. Using only coconut milk makes them a bit more icy.

Can I use fresh coconut?

Absolutely. Fresh coconut gives these paletas their best flavor. If you’ve never opened one before, this guide on how to crack a coconut is helpful.

How long do paletas take to freeze?

They usually need about 4 to 6 hours, but I always leave them overnight so they’re fully solid.

Why are my paletas icy instead of creamy?

This usually happens if there’s not enough fat or sweetener. Full-fat coconut milk and condensed milk help keep them creamy.

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