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!
Servings: 12 popsicles
Calories: 105kcal
Equipment
Ingredients
- 1 13.5 ounce full fat coconut milk
- 1 cup shredded coconut flakes sweetened
- 1 14 ounce can sweetened condensed milk
- 1 cup heavy cream
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. (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.
Notes
- TROPICAL VARIATION: You can also turn these coconut popsicles into tropical coconut popsicles by using a small bullet blender and blending about 1/2 cup of pineapples and then blending 1/2 cup of strawberries. Drop a tablespoon of pineapple blend into the molds, followed by coconut cream mixture, a tablespoon of strawberry mix and then finally, finish it off with a little more coconut cream. You can use a big skewer after you pour everything and give it a swirl for a more tie-dye effect.
Nutrition
Calories: 105kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Fiber: 0.3g | Sugar: 4g
