Spanish Frozen Treat: Coconut-Lime Paletas
Discover a tantalizing gluten-free dessert that brings the essence of Spain to your tastebuds with these creamy, tart coconut-lime paletas.
Allergens
Dairy, Coconut
Ingredients
- 2 cups coconut milk 1 cup lime juice (approximately 6 limes) 1/2 cup granulated sugar 1 tablespoon lime zest 1 teaspoon vanilla extract Pinch of sea salt Shredded coconut, for garnish
Instructions
- In a medium saucepan over medium heat, combine the coconut milk, lime juice, sugar, and lime zest. Stir until the sugar is completely dissolved.
- Add vanilla extract and sea salt, then remove from heat and let it cool to room temperature.
- Once cooled, pour the mixture into ice pop molds, leaving about 1/4 inch of space at the top.
- Insert ice pop sticks and freeze for at least 6 hours or overnight until solid.
- When ready to serve, dip the tops of the frozen paletas in shredded coconut, then let them sit for a minute before unmolding.
Chef’s Insight
The key to perfect consistency is allowing the mixture to cool before pouring into molds.
Notes
The natural sweetness of the coconut milk balances the tart lime for a perfectly sweet treat.