Best Coconut Pineapple Paletas Recipes

COCONUT-PINEAPPLE PALETAS (MEXICAN ICE POP)

Coconut-Pineapple Paletas (Mexican Ice Pop) image

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!

Provided by MattOlay V-H

Categories World Cuisine Recipes Latin American Mexican

Time 4h10m

Yield 10

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 106.2 mg, Sugar 12.9 g

COCONUT-PINEAPPLE PALETAS

Coconut-Pineapple Paletas image

Number Of Ingredients 6

Ingredients

1 cup pineapple chunk, fresh, frozen or canned
1 cup coconut, sweetened and flaked
2 tablespoons whipping cream, half and half, or coconut milk (my favorite)
1 tablespoon to 2 tablespoons pineapple juice (if needed to thin mixture)
popsicle molds, cups, or ice cube trays
popsicle sticks (mini ones if using ice cube tray as a mold)

Steps:

Blend pineapple chunks and shredded coconut in blender or food processor (or for chunkier pops, simply mix). Stir in whipping cream and pineapple juice (if needed). Pour into popsicle molds, cups, or ice cube trays; add sticks. Freeze for 2-3 hours until completely frozen. To remove paleta's from molds or cups, simply run warm water briefly over the outside of the mold to loosen.

Nutrition Facts : Nutritional Facts Serves