Top Article Coconut Pineapple Paletas Recipes

COCONUT-PINEAPPLE PALETAS

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.

TOP ARTICLE: COCONUT PINEAPPLE PALETAS

Steps:

• Paletas, Mexican popsicles, are a deliciously refreshing treat on a warm day. Only lightly sweetened and made with fresh ingredients, they are a much healthier alternative to popsicles that contain artificial colors, flavors and sweeteners. Paletas can be made from just about any overripe fresh fruit: Strawberries, mangos, watermelon, blueberries, any fruit you like! My family favors the pina-colada flavor. Because of the sweet pineapple juice there is no need to add extra sugar to this frozen treat. Special Hint: Add a squeeze of lime juice to any fruit paleta mixture for a zesty twist! Mixing and making paletas together in the kitchen is great but even better, is fun in the sun together enjoying a cool frozen treat. I hope you enjoy some with your family!

CRUSHED PINEAPPLE AND COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
• Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
• Pulse oats in a blender or food processor until slightly ground.
• Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
• Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.