New York introduced city IDs this year. I didn’t really need the ID, but one of the benefits is that you get free memberships to a ton of city museums … the Met, the Natural History Museum, and many more!
My husband and I got our IDs solely for this reason, and we’ve been putting them to good use. A couple weeks ago, we stopped by El Museo del Bario. After taking in an amazing exhibit on Mexican cinematographer Gabriel Figueroa, we stopped by the cafe.
It was one of those sticky, hot NYC days, so I cooled off with a Strawberry Coconut Paleta. It was so good that I couldn’t wait to return home and create my own version!
Have you ever had a paleta? It’s a Latin American ice pop that’s typically made with fruit. If you’ve ever visited a big city during the summer, you’ve probably run across a vendor selling them on the street.
I did a little research on coconut paletas after returning from the museum, and they’re typically made with heavy cream. I already knew my Strawberry Coconut Paletas were going to have coconut milk, so the addition of cream was a little too heavy for me.
I replaced the heavy cream with coconut milk yogurt to keep these paletas a little lighter, then I stirred in unsweetened coconut flakes for a little texture. The coconut flavor is actually fairly subtle, and the popsicles are vegan, but you’d never guess it from their rich, creamy texture.
My favorite part of these Strawberry Coconut Paletas are the berry slices decorating the outside of the popsicles. Those strawberries sure do add a beautiful (not to mention delicious) touch to these pops.
I found the easiest way to insert the strawberries was to slide a berry slice in, then use a knife to slide it down the inside of the popsicle mold (repeat with the remaining berries). That way your fingers won’t get covered in the coconut mixture, not that that would be a bad thing. Yum!
Make these Strawberry Coconut Popsicles the next time you’re craving an indulgent summer treat!
- 1 (13.5-oz.) can coconut milk
- 1 (6-oz.) containter vanilla-flavored coconut milk yogurt
- 1/8 cup unsweetened coconut flakes, plus extra for sprinkling
- 1 tsp. maple syrup
- 8 large strawberries, sliced
- Whisk together coconut milk, yogurt, coconut flakes, and maple syrup.
- Fill popsicle containers with yogurt, leaving about 1-inch empty at the top.
- Carefully slide in strawberry slices so they can be see from the outside of the popsicle mold.
- Sprinkle the top of each popsicle with coconut flakes.
- Insert popsicle sticks into the molds.
- Freeze popsicles until solid, about 2-3 hours. Enjoy!
*My popsicle molds hold about 1/3 cup each. You may get more or less popsicles, depending on the size of your molds.
I made these paletas early last week, but didn’t have time to photograph them until Friday. Which of course meant that we couldn’t eat them. Let me tell you, I had to exercise all my willpower not to gobble them up!