Coconut is one of the most popular paleta flavors, so I decided to include two coconut ice pop recipes in this book. This quick version is very creamy and sure to be a crowd-pleaser. It’s inspired by a coconut paleta I had when I last visited the wonderful state of Campeche. It was a very hot day and I desperately needed to cool off, so I had a coconut paleta. It was an unusual choice for me, but I was convinced because the man selling it said that it had toasted shredded coconut mixed in; I thought the nutty flavor and lovely crunchiness of the toasted coconut went wonderfully with the rich, smooth coconut base.
Recipe information
Yield
makes 6 to 8
Ingredients
Preparation
Step 1
Put the coconut milk, sweetened condensed milk, half-and-half, salt, and vanilla in a blender and blend until smooth. Stir in the coconut.
Step 2
If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.
Step 3
Toasting coconut helps bring out the natural oil, the same way that toasting nuts makes the overall flavor deeper and more complex.
Step 4
Although you can toast shredded coconut on the stovetop, it tends to burn rapidly. I find that the best approach is to spread a thin layer in a shallow pan or sheet pan and toast in a 325°F oven for 10 to 15 minutes. Move the coconut around every few minutes so that it toasts evenly. You’ll know it’s done when it gives off a lovely nutty aroma and is golden all over.
Step 5
If you want to make a sweetened version, toss the shredded coconut with a couple tablespoons of confectioners’ sugar before you toast it.
