Coconut-Pineapple Paletas (Mexican Ice Pop)

Coconut-Pineapple Paletas (Mexican Ice Pop)

7 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    4 h 10 m
moaa
Recipe by  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!”

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Ingredients

Adjust Servings

Original recipe yields 10 3-ounce ice pops

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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 (7)

Rate This Recipe
MariaTheSoaper
13

MariaTheSoaper

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

Cloud9

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

Mrs. J.
6

Mrs. J.

These "Coconut-Pineapple Paletas (Mexican Ice Pops)" are heavenly! Thanks "For Here or To Go?" for sharing your recipe.

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Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

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