Paletas De Coco Fresco Recipes

COCONUT POPSICLES (PALETAS DE COCO)

Steps:

• 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.

PALETAS DE COCO RáPIDAS

Steps:

• Put the coconut milk, sweetened condensed milk, half-and-half, salt, and vanilla in a blender and blend until smooth. Stir in the coconut.
• 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.
• Toasting coconut helps bring out the natural oil, the same way that toasting nuts makes the overall flavor deeper and more complex.
• 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.
• If you want to make a sweetened version, toss the shredded coconut with a couple tablespoons of confectioners' sugar before you toast it.