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Coconut-Pineapple Paletas (Mexican Ice Pop)

Coconut-Pineapple Paletas (Mexican Ice Pop)

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moaa

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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

MariaTheSoaper
13
7/2/2012

My husband liked these, but I was hoping for more of a "pina colada" flavor. I'll try this recipe again, maybe with more pineapple juice or something, maybe less half/half.

Cloud9
10
7/1/2012

These are sooo yummy! Easy to make and refreshing to eat! This one is a keeper!

susiekew
2
5/27/2013

These were a delicious dessert with very little effort involved. The coconut floated to the top of the pops, but that's fine. There as much more than I could use to fill 7 molds, but that depends on the size of your ice pop molds. I will make this again. Thanks!