Paleatas! I'm a little obsessed with these icy confections, and the timing couldn't be better with Cinco De Mayo on the monthly calendar, not to mention the return of the warm weather. I've been working behind the scenses on a Mexican Fiesta party, and a trip to the library put this book in my hands, leaving me smitten and inspired to make a freezer full of spiced and fruity icy treats.
What is the difference between ordinary popsicles and paletas? The popsicles we're familiar with tend to be water-based and sugar laden, whereas the Mexican versions are made with very ripe fruits, milks and spices. In most cases sugar is left off the ingredient list, unless it comes in the form of agave, honey or pre-sweetened milk.
The flavour options are endless, but I currently have two mangoes ripening on my countertop, preparing to meet their demise in sweet tropical and chili-infused treat I have on the brain.
Creamy Coconut and Lime Paletas
Makes 6-8 icy treats
- 1 can coconut milk
- 1 can sweetened condensed milk
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup unsweetened coconut
- Zest of 1 lime
Combine the three milks, vanilla and salt in a blender; blend until smooth and well combined.
Stir in the coconut and lime zest, and divide the mixture evenly between the popsicle molds. Insert the stick and freeze until solid, about 4 hours.