Our amazing guest chef Bricia López shares her recipe for paletas de coco, a great treat for sunny spring and summer days.
- Servings 6
- 15 mins. + Freeze time
- 1 cup Milk + 1⁄2 cup
- 1/2 cup Sugar
- 2 tbsp. Shredded Coconut
- 1⁄8 tsp. Vanilla Extract
- 1⁄4 tsp. Coconut Extract
- 2 tbsp. Coconut Cream
- 2 tbsp. Walnuts
- In a saucepan, combine 1 cup of milk, sugar and shredded coconut. Cook until boil and then simmer for another 10 minutes.
- Pour vanilla extract, coconut extract and coconut cream and stir thoroughly. Remove from fire and allow to cool.
- Pour the mixture into a food processor or blender with walnuts and 1⁄2 cup of milk. Blend until smooth.
- Pour mixture in your paleta molds and allow to freeze overnight.
For an alternate version add small chunks of pineapple before freezing.