Coconut Popsicles (Paletas de Coco)
These irresistible coconut popsicles are made with just 4 ingrediens! Crafted with creamy coconut milk, sweetened shredded coconut flakes, luscious condensed milk, and rich heavy cream, this delightful treat is the ultimate escape from the summer heat. Indulge in these paletas de coco and make every sunny day a celebration!
Servings 14
Calories 146kcal
Equipment
- Silicone Popsicle Molds these freeze slower but I like how the lids seal and keep air off the product.
- Stainless Steel Popsicle Molds these freeze faster but are a bit more costly.
- Aluminum Cover and BPA-FREE plastic mold with 10 popsicle chambers – this mold is solid and will not allow freezing mixture to swell and become mis-shapen like an overfull silicone mold can.
- Popsicle Sticks I like these because they are extra long 5” sticks vs. the standard 4 ½” sticks.
Ingredients
- 13.5 oz full fat coconut milk (400ml), 1 can
- 1 cup sweetened shredded coconut flakes 65g/2.3oz
- 1 -14 oz sweetened condensed milk (397ml), 1 can
- 1 cup heavy cream (220ml), 40% fat
Instructions
- 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, leaving ½” for freezing and expansion.
- Insert the popsicle sticks into the popsicle mold slots. If you do not have a mold or your mold did not come with a lid, freeze the popsicles for 2 hours or until they are semi-firm and insert wooden sticks in the center. Continue to freeze for an additional 6 hours or overnight.
- To remove from the popsicle mold, run the base of the mold under warm water for 60 seconds, then pull to release from the mold. Enjoy!
Recipe Variation
- You can also turn these coconut pops into piña colada popsicles by adding ½ to ¾ cup of fresh cut pineapple, chopped into small bits. Once the primary recipe is blended, fold in the pineapple then add to molds. Your recipe will now yield 16 popsicles.
Notes
- You can also turn these coconut pops into piña colada popsicles by adding ½ to ¾ cup of fresh cut pineapple, chopped into small bits. Once the primary recipe is blended, fold in the pineapple then add to molds. Your recipe will now yield 16 popsicles.
