It's been over 80 degrees and humid every day for the past few weeks.  I live on the 3rd floor, which means my house has been much, much hotter.  Cooking has been a chore. Moving at all in the apartment has been a chore. I've been struggling to keep cool, but I think these may be the answer. 

Creamy Coconut Paletas (from Mixandmoxie.com)
Makes six to eight pops

  • 1 13½-oz. can coconut milk
  • 1 14-oz. can organic sweetened condensed milk 
  • 2/3 c. half-and-half
  • ¼ tsp. salt
  • ¼ tsp. pure vanilla extract
  • ¾ c. unsweetened shredded coconut (For a toasted coconut flavor, spread a thin layer of shreds on a baking sheet and toast in the oven at 325° for 10-15 minutes.) 
  1. Put the coconut milk, sweetened condensed milk, half-and-half, salt, and vanilla in a blender; blend until smooth.
  2. Stir in the shredded coconut.
  3. If using conventional popsicle molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 6 hours. If using glasses (try shot glasses for mini paletas) or other unconventional molds, freeze until pops begin to set (about 2 hours), then insert sticks and freeze until solid.

I know what I'm making tonight!

1 comment:

  1. Those look amazing!

    I've been meaning to make something like this with Sage--I bet you could do a NorCal margarita version... http://erincooks.com/mojito-pops/