Top Article Coconut Pineapple Paletas Food
COCONUT POPSICLES (PALETAS DE COCO)
Creamy coconut popsicles that are so coconuty! These coconut cream popsicles are made with less than 5 ingredients and no artificial flavors! The perfect treat for a hot summer day!
Provided by Little Spice Jar
Time 5m
Number Of Ingredients 5
Steps:
- Combine the coconut milk, shredded coconut, condensed milk, and heavy cream in a blender and blend until all the ingredients are mixed. Pour the mixture evenly into each popsicle mold. (I used these). Insert the sticks (if you're mold has slots of inserting sticks). If you're mold does not, freeze the popsicles for 2 hours or until they are semi firm and insert wooden sticks in the center. Continue to freeze for at least an additional 4 hours (overnight is best).
- To remove from mold, run the base of the mold under warm water.
TOP ARTICLE: COCONUT PINEAPPLE PALETAS
Number Of Ingredients 0
Steps:
- Paletas, Mexican popsicles, are a deliciously refreshing treat on a warm day. Only lightly sweetened and made with fresh ingredients, they are a much healthier alternative to popsicles that contain artificial colors, flavors and sweeteners. Paletas can be made from just about any overripe fresh fruit: Strawberries, mangos, watermelon, blueberries, any fruit you like! My family favors the pina-colada flavor. Because of the sweet pineapple juice there is no need to add extra sugar to this frozen treat. Special Hint: Add a squeeze of lime juice to any fruit paleta mixture for a zesty twist! Mixing and making paletas together in the kitchen is great but even better, is fun in the sun together enjoying a cool frozen treat. I hope you enjoy some with your family!
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4/5 (1)Author Gina Marie Miraglia EriquezServings 8-10
- Bring sugar and 1 cup water to a boil in a small saucepan over high heat, stirring until sugar dissolves. Chill syrup until cold, about 1 hour.
- Purée syrup and 2 cups pineapple in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract purée. Stir in lime juice and remaining 2 cups pineapple. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops and serve.
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- Wash and hull all the strawberries. Quarter 3 cups and place in a blender with the lemon juice and sprinkle 3 tbsp of the sugar over the top. Let sit 15 min to let the strawberries release their juices. Dice the remaining cup of strawberries into small pieces and sprinkle the remaining tablespoon of sugar on top and let sit for 15 min as well.
- Divide the diced strawberries amongst the popsicle molds. Puree the strawberries in the blender with simple syrup and cold water. Let sit until the bubbles dissipate. Divide amongst the popsicle molds and freeze according to manufacturer instructions
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