Perfect for when you don’t want ice cream but don’t quite want an ice lolly.
A paleta is essentially as uper tasty Mexican popsicle. Being such a hot country you know whatever treats they have to cool you down are going to be just the thing you need to beat the heat! It’s silky coconut milk base makes a lovely difference from the usual water based popsicles.
Ingredients
- 140ml coconut milk
- 1.5 tsp sugar
- 200ml milk
- 1/2 tsp vanilla extract
- 1 tbsp frozen blueberries
- 1 tsp dried rose petals
Method
- Add the coconut milk, milk, sugar and vanilla extract into a jug and mix it all together until the sugar has dissolved.
- Drop the blueberries and rose petals into your moulds (or cups if you don’t have moulds like me) and then top up with the paleta mixture.
- Pop in the freezer until set. I like to make them in the evening so they are ready for the next day. If you are using cups as moulds here is how I figured out how to centre the popsicle stick (teaspoon) in the middle whilst it freezes. Cut a sqaure of baking paper about two inches bigger than the top of the cup, place it over the top of cup and secure it down with a rubber band. Now, using the tip of a knife, cut a small slice into the top of the baking paper and insert the spoon. I was pretty impressed with myself at the time for coming up with this on the spot haha.
TOP TIPS
Try out different fruit combinations, you can literally use any frozen fruits you like!
You could easily make a vegan version by omitting the milk and using almond or soy milk instead.
If you give this recipe a go don’t forget to let me know!
Feedback is always welcome
Bon Appétit!
Schef 