Coconut Popsicles (Paletas de Coco)
Creamy coconut popsicles that are so coconuty! These coconut cream popsicles are made with less than 5 ingredients and no artificial flavors! The perfect treat for a hot summer day!
Feast your eyes on the creamiest coconut popsicles in the UNIVERSE.
Ladies and gents, this post have been a long time coming! I have been wanting to make you coconut cream popsicles for who knows how long! But every time I went to do so, something else came along that took precedence over these delicious little guys. And to be honest, I don’t know if you would’ve appreciated me bringing you these tropical popsicles in the dead of winter. Not EVERYBODY eats ice pops and ice creams in the winter the way I do.
But no matter how long it took, these little babies found their way on the LSJ straight from my heart (and my ice pop mold). May I present to you a coconut cream (supreme) popsicle that are seriously LOADED with shredded coconut flakes. SO GOOD.
This recipe came to me when I was itching to get my hands on some coconut ice cream that I had on our honeymoon a few years back. I don’t care what anyone says, Isla Mujeres (a tiny little island in the Caribbean Sea) has the BEST coconut ice cream ever. Hands down. No competition. It was 3 years this 4th of July since i’ve been there and that’s how long it took me to come up with a coconut creamsicle that lived up to the creaminess and coconut-iness of the best ice cream in the world.
I searched far and wide for something that I could a twin sister to Isla Mujeres version, but it never happened. The closest I came was this past week in San Antonio at a tiny little gelateria. Rio de Gelato has a decent coconut gelato (if you live in San Antonio or are planning on visiting, definitely check it out! Psst. Try the Spanish Chocolate gelato too, it’s DIVINE!!)
Since the temperature is on the ‘roast’ setting most of the year in Texas, i’m going to be enjoying a LOT of these coconut creamsicles or paletas de coco as their known around these here parts.
Let’s talk ingredients. YOU NEED LESS THAN 5. I’m thinking these paletas de coco are sounding pretttty darn good right now. I’m sure it won’t come as a shocker when I tell you the first ingredient is shredded coconut flakes. Little bits of it throughout your coconut pop. We’re not kidding around here. EVERY. SINGLE. BITE. Condensed milk. Heavy cream. and… PREMIUM COCONUT MILK. None of that low fat stuff, it’s not going to cut it. You need the real deal for these coconut creamsicles. Ya gotta go big or ya gotta go home.
You can also turn these coconut pops into tropical popsicles by using a small bullet blender and blending about 1/2 cup of pineapples and then blending 1/2 cup of strawberries. Drop a tablespoon of pineapple blend into the molds, chase it with the coconut cream mixture, a tablespoon of strawberry mix and then finally, finish it off with a little more coconut cream. FAB. U. LUS. You could even use a big skewer after you pour everything and give it a swirl for a more tie-dye effect. <– Okay, i’m totally making these next.
Freeze ’em and eat it ALL the time. And their so easy because they require nothing but a little hand or traditional blender.
Coconut Popsicles (Paletas de Coco)
Creamy coconut popsicles that are so coconuty! These coconut cream popsicles are made with less than 5 ingredients and no artificial flavors! The perfect treat for a hot summer day!
Ingredients
- 1 (13.5 oz can) full fat coconut milk
- 1 cup sweetened shredded coconut flakes
- 1 (14 oz can) sweetened condensed milk
- 1 cup heavy cream
special equipment:
Instructions
- Combine the coconut milk, shredded coconut, condensed milk, and heavy cream in a blender and blend until all the ingredients are mixed. Pour the mixture evenly into each popsicle mold. (I used these). Insert the sticks (if you're mold has slots of inserting sticks). If you're mold does not, freeze the popsicles for 2 hours or until they are semi firm and insert wooden sticks in the center. Continue to freeze for at least an additional 4 hours (overnight is best).
- To remove from mold, run the base of the mold under warm water.
Notes
- TROPICAL VARIATION: You can also turn these coconut popsicles into tropical coconut popsicles by using a small bullet blender and blending about 1/2 cup of pineapples and then blending 1/2 cup of strawberries. Drop a tablespoon of pineapple blend into the molds, followed by coconut cream mixture, a tablespoon of strawberry mix and then finally, finish it off with a little more coconut cream. You can use a big skewer after you pour everything and give it a swirl for a more tie-dye effect.
These look wonderful! I love coconut 🙂
I love coconut paletas! They are super creamy and rich. I have recently made strawberry paletas too! Gotta try these for sure. Sharing! 🙂
Hello, I have a question, do I use heavy whipping cream for the coconut popsicle recipe?
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I made these paletas this weekend and they were really good! Thank you for the recipe!
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Do you think you could sub coconut cream for the heavy whipping cream?
I gotta tell you, I am mexican so I know exactly what are you talking about with the popsicle carts in the beach. I have tried several recipes and nothing gets close to that. I made this and LOVED them, my husband is very picky about it and gave them a 10+. Plus, they are super easy to make. Thank you very much!!
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This was SO good. I had whole milk and half-n-half. I mixed the two milks, or used either alone. they worked wonderful! I can imagine how much creamier heavy cream would make them. My husband loved these! Thank you!
It looks so yummy! I’ve pinned to try during the summer! Thank you for your post!
Looking soo tasty ????
If I wanted to just use it for ice cream and not put in molds for popsicles, could I use some coconut cream in it too?
I’m not sure how this would turn out as ice cream, I’ve only made it as popsicles! I’d love to know how it goes if you decide to try it!
If you whip the cream first and fold into the coconut milk and condensed milk mixture you get fabulous ice cream. For extra coconut flavor use sweetened condensed coconut milk.
Do you use sweetened or unsweetened shredded coconut? Excited to try these!
These are great as is I do not use coconut flakes as I like it smooth. My problem is it melts really quickly even though it tastes great.
Cocoa butter will make it melt less quickly without adding gums or stabilizers. Coconut butter does this as well and it’ll add even more coconut flavor. It’s expensive but a little goes a long way. I’ve been on the same jar for a few months and I use it all the time. I like mine smooth too btw lol.
Made these. Absolutely delish.
I have a grandson with type 1 Diabetes and need to know the nutritional info, especially the carb count. By chance did I miss that ?
Way too sweet! I love the texture but too sweet
What is the calorie and fat content?
Is there any way I can sub cream of coconut for the condensed milk? My mom bought me a can by accident one time thinking it was coconut cream. So I’ve been trying to use it and I don’t do dairy. These look super yummy by the way! Almost like the outshine bars, those are my fav 🙂
While this recipe was very useful to guide me in the right direction of making the famous Mexican coconut icecream bars, I would say the proportions are off. There was too much condensed milk to even taste the coconut. I added more coconut shavings however the condensed milk still over took the flavor and it didn’t taste like it was coconut icecream. Still it’s a great recipe to start off with and I appreciate your guidance!!