These super easy Paletas de Coco (Mexican Coconut Popsicles) are creamy and sweet! Just whisk and freeze. They make excellent summer afternoon snack!
Whenever I visit my mother-in-law’s house, I look forward to the popsicle cart passing by during summer. Paletas de Fresas (strawberry popsicles) are my favorite, and Bryan’s favorite are the paletas de coco (coconut popsicles). These popsicles are creamy and fruity at the same time. It’s a bit like ice cream in popsicle form.
With the heat waves never stopping in Los Angeles, I’m craving for something cold and sweet. Paletas de coco came to my mind last week. This is my version on the classic. They’re creamy, milky with a nice coconut flavor. They’re super easy to make too!
First, gather all the ingredients. Coconut milk is the most important. I used canned one that is really flavorful. Aroy-D brand is my favorite. It has a strong coconut taste. It’s a bit thicker and creamier than some other brands. Then, whole milk and heavy cream for creaminess. For sweetener, I used both sweetened condensed milk and light corn syrup. Sweetened condensed milk is sweet and milky. Light corn syrup gives popsicles a more chewy and dense texture, which makes them not frozen solid and easy to bite into. Last, but not least, coconut flakes. I used sweetened one. They add extra texture and more coconut flavors. Personally, I don’t like coconut flakes that much, so I used only a little bit. Add more if you like.
Whisk together all the liquids until combined. Then stir in most of the coconut flakes. Pour into molds and top with extra coconut flakes. Freeze for 8 hours and unmold when ready to serve!
These popsicles are milky and not too sweet. I love the coconut flavor. It’s so satisfying biting into them. Hope you’ll give these a try!
Paletas de Coco (Mexican Coconut Popsicles)
Ingredients
- 1½ cups canned coconut milk (about 1 (14-fl oz) can)
- ¾ cup whole milk
- ¾ cup heavy cream
- ¼ cup plus 1 tablespoon sweetened condensed milk
- ¼ cup plus 1 tablespoon light corn syrup
- 2½ tablespoons sweetened coconut flakes
Instructions
- In a large mixing bowl, whisk together coconut milk, milk, heavy cream, sweetened condensed milk, and light corn syrup. Once combined, stir in 2 tablespoons coconut flakes (not all).
- Fill the popsicle molds with mixture by leaving 1/8-inch space on top. Add the remaining coconut flakes into each mold over the mixture. If using molds that contain sticks, put on lid, sticks and freeze. If using small cups, freeze until beginning to set, about 45 minutes, then insert wooden sticks and put back in freezer.
- Freeze for at least 8 hours. If the popsicles are stuck in the molds, dip the molds in warm water for 10 seconds or so. Remove popsicles and serve. If not serving right away, place the popsicles on a large plate or small baking sheet that is covered with a wax paper. Cover the popsicles with another wax paper. Put back in the freezer to refreeze for a couple more hours.
Notes
- Use good coconut milk for best flavor. My go-to brand is Aroy-D. It’s creamy and it has a strong coconut flavor.
- For storage: Place a wax paper around the popsicle and put in a Ziploc bag. They can be kept for at least 2 weeks in the freezer.
- Light corn syrup gives the popsicles a dense and chewy texture, which is very important. If you switch it out to sugar, the texture of the popsicles would be much harder and hard to bite into.
- I don’t like coconut flakes too much, so I only added a little bit for texture. Feel free to add more if you like them.
- This recipe makes about 3½ cups coconut mixture.
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