Ingredients with Measurements:
- 1 cup fresh pineapple chunks
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup shredded coconut
Special equipment needed:
- Popsicle molds
- Popsicle sticks
Step-by-step instructions:
1. In a blender, puree the pineapple chunks until smooth.
2. In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves and the mixture becomes syrupy.
3. Add the syrup to the blender with the pineapple puree and blend until well combined.
4. Pour the mixture into a large bowl and stir in the coconut milk and shredded coconut.
5. Pour the mixture into popsicle molds and insert popsicle sticks.
6. Freeze for at least 6 hours or until solid.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Freezing time: 6 hours
Temperature:
Freezer temperature: 0°F (-18°C)
Serving size:
This recipe makes 6 paletas.
Nutritional information:
Calories per serving: 180
Total fat: 9g
Saturated fat: 8g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 26g
Dietary fiber: 1g
Total sugars: 24g
Protein: 1g
Substitutions for ingredients:
- Fresh pineapple can be substituted with canned pineapple chunks.
- Coconut milk can be substituted with almond milk or soy milk.
- Granulated sugar can be substituted with honey or agave nectar.
- Shredded coconut can be omitted or substituted with chopped nuts.
Variations:
- Add a splash of rum for a boozy twist.
- Use different fruits such as mango or papaya.
- Add a pinch of chili powder for a spicy kick.
Tips and tricks:
- To easily remove the paletas from the molds, run them under warm water for a few seconds.
- For a creamier texture, use full-fat coconut milk.
- If the mixture separates while freezing, give it a quick stir before serving.
Storage instructions:
Store the paletas in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the paletas on a bed of shredded coconut or pineapple chunks.
Garnishes:
Garnish with a pineapple wedge or a sprinkle of shredded coconut.
Pairings:
Pair with a tropical fruit salad or a coconut-flavored cocktail.
Suggested side dishes:
Serve with grilled shrimp skewers or a black bean and corn salad.
Troubleshooting advice:
- If the paletas are too icy, try adding a tablespoon of corn syrup to the mixture before freezing.
- If the paletas are too sweet, reduce the amount of sugar in the recipe.
Food safety advice:
- Make sure to thoroughly wash the pineapple before using.
- Use clean popsicle molds and popsicle sticks.
- Store the paletas in a freezer-safe container to prevent freezer burn.
Food history:
Paletas are a traditional Mexican frozen treat that date back to the 1940s. They are typically made with fresh fruit and milk or water.
Flavor profiles:
This paleta has a sweet and tropical flavor with a creamy coconut finish.
Serving suggestions:
Serve the paletas as a refreshing dessert on a hot summer day.
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