Mexican Paletas de Coco
10 paletas
Creamy paletas de coco made the traditional Mexican way. These coconut popsicles are smooth, tropical, and perfect for hot summer days.
Ingredients
- 1 can full fat coconut milk (13.5 oz)
- 1 cup chunks of fresh coconut meat (or ½ cup unsweetened shredded coconut)
- 1 cup whole milk
- 1 can sweetened condensed milk (14 oz)
- 1 teaspoon vanilla extract
Instructions
- Add the coconut milk, fresh coconut, whole milk, sweetened condensed milk, and vanilla extract to a blender. Blend until smooth.
- For smoother paletas, strain the mixture through a fine-mesh sieve. Leave it unstrained if you prefer some coconut texture.
- Pour into popsicle molds. Freeze for 1 hour, then insert the sticks and continue freezing until completely solid, about 4 to 6 hours.
Notes
- Use full-fat coconut milk for the creamiest paletas.
- In Mexico, paletas de coco are often made with small bits of coconut. Skip straining if you like extra texture.
- Remove the brown skin from fresh coconut for a lighter color.
- Straining the mixture will give you a smoother paleta.
- Let the paletas sit for a few minutes before unmolding.
Nutrition Information
Serving: 1paleta | Calories: 246kcal | Carbohydrates: 25g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 66mg | Potassium: 297mg | Fiber: 1g | Sugar: 23g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 2mg