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My daughter is a summer baby. She was born in late August while we lived in Pennsylvania and all I craved those last few months was coconut. Coconut sorbets, coconut ice cream, coconut ice… I was addicted. Something about it’s sweet nuttiness made me feel like I was on a cool, tropical island instead of that hot, sweaty east coast town. Fast forward almost 6 years later, and somehow LA is getting a little humid and I am craving that tropical island feeling again. I recently got inspired to start making paletas, thanks to Fany Gerson’s Paletas book. That (and my tropical craving!) is what inspired this week’s paleta post. I wanted a variation of a traditional pina colada, and came up with this sweet yet tangy Coconut Lime and Kiwi popsicle. Try it out and let me know what you think!
Paletas de Coco, Limón y Kiwi (Coconut Lime and Kiwi Mexican Popsicles)
- 1 14 oz can condensed milk
- 1 1/4 cup unsweetened coconut milk
- 1/2 cup half and half
- 1 teaspoon Pure Vanilla Extract
- 1 cup unsweetened shredded coconut
- Juice of 1/2 lime
- 3 Kiwis, skinned
- Pinch of Salt
- Pour shredded coconut onto a baking sheet evenly, bake for about 5-7 minutes at 350 degrees. Make sure you stir every couple minutes and remove when you start to smell the nutty aroma and see a light browning of the coconut. Set aside to cool.
- Once cooled, put in blender with all remaining ingredients and blend on high for about 4 minutes.
- Strain into a pitcher.
- Pour into paleta molds (popsicle molds). Insert popsicle sticks (tip: wet ends in warm water for about 30 seconds and insert. These help weigh the sticks down to stay put!) This made 10 for me.
- Freeze about 5-6 hours.
- Remove from freezer and run room temperature water on mold to remove one by one, place into sandwich bags (I can fit 2 per, and fold them over so they don’t stick)
- Enjoy when you like!