Name: Coconut-Pineapple Paletas (Mexican Ice Pop) recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 106.2 mg sugar: 12.9 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

10 3-ounce ice pops

Recipe Note

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!

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