Coconut-Pineapple Paletas (Mexican Ice Pop) recipe

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Ingredients

1 (14 ounce) can coconut milk
¾ cup half-and-half
½ (14 ounce) can sweetened condensed milk
¼ teaspoon salt
¼ teaspoon vanilla extract
½ cup shredded coconut
½ cup minced pineapple

Nutrition Info

185 calories
carbohydrate: 15.6 g
cholesterol: 13.4 mg
fat: 13.2 g
fiber: 0.9 g
protein: 3 g
saturatedFat: 10.8 g
servingSize: -
sodium: 106.2 mg
sugar: 12.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend coconut milk, half-and-half, sweetened condensed milk, salt, and vanilla extract in a blender until smooth. Stir shredded coconut and pineapple into the milk mixture. Pour into ice pop molds, freeze until firm, about 4 hours.

Recipe Yield

10 3-ounce ice pops

Recipe Note

Coconut paletas was always a favorite frozen treat from childhood. The addition of pineapple was an inspiration from my trip to Santa Barbara. I thought it was a great combination, but, of course, you can omit the pineapple if you like. Enjoy!

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