Coconut Paletas

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
  • Easy

Recipe

Ingredients

  • 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

Directions

  1. In a saucepan, combine 1 cup of milk, sugar and shredded coconut. Cook until boil and then simmer for another 10 minutes.
  2. Pour vanilla extract, coconut extract and coconut cream and stir thoroughly. Remove from fire and allow to cool. 
  3. Pour the mixture into a food processor or blender with walnuts and 1⁄2 cup of milk. Blend until smooth. 
  4. Pour mixture in your paleta molds and allow to freeze overnight. 

Pro Tips

For an alternate version add small chunks of pineapple before freezing.

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