Treat yourself to these amazing, delicious Strawberry Coconut Paletas … they’re so simple to make!
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!
Strawberry Coconut Paletas
Have you ever had a paleta?
It’s a Mexican popsicle 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.
If you’d like to try making homemade paletas, this is the recipe for you. They are so simple to make and so delicious … the perfect summer treat!
How to Make Strawberry Coconut Popsicles
These easy to make paletas are made with a base of coconut milk (use full fat for creamier popsicles), coconut yogurt (which replaces the heavy cream typically found in paleta recipes), maple syrup, and unsweetened coconut flakes. Simply stir these ingredients together, then add them to your molds.
The coconut flavor is suprisingly subtle. And these 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. The strawberries 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!
After you add the strawberries, freeze the paletas for about two to three hours.
These paletas are not overly sweet. If you’d like to up the sugar factor though, use sweetened coconut flakes and add more maple syrup to taste.
Feel free to get creative with these Strawberry Coconut Paletas. Try replacing the strawberries with another fruit (pineapple would be wonderful) or add some dark chocolate. How good does that sound?
Make these Strawberry Coconut Popsicles the next time you’re craving an indulgent summer treat!
Treat yourself to these delicious, refreshing Strawberry Coconut Paletas!
- 1 (13.5-ounce) can coconut milk
- 1 (6-ounce) container vanilla-flavored coconut milk yogurt
- 1/8 cup unsweetened coconut flakes, plus extra for sprinkling
- 1 teaspoon 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.
What is your favorite frozen summer treat?