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Strawberry-Coconut Cream Paletas (Popsicles)

Strawberry-Coconut Cream Paletas (Popsicles) are a dairy-free and refined-sugar free version of the paletas my daughter fell in love with in Mexico.

Servings: 6 popsicles
Course: Dessert

Ingredients

  • 1 cup coconut cream (see notes)
  • ½ cup coconut milk
  • 1 cup medium diced strawberries (see notes)
  • 1 cup strawberries in chunks
  • ¼ teaspoon vanilla
  • 4 tablespoon honey

Instructions

    Cup of Yum
  1. Place a can of full-fat coconut milk in the refrigerator for about an hour before making the paletas.
  2. Next, medium dice one cup of strawberries. Set these aside.
  3. Chop another cup of strawberries. Add these to a food processor or blender, as well as the vanilla and honey.
  4. Open the can of coconut milk. Notice the thick coconut cream has risen to the top of the can and the coconut milk is on the bottom. Add ½ cup of coconut cream and ½ cup of coconut milk to the blender.
  5. Blend the strawberries, vanilla, honey and coconut cream together until smooth.
  6. Fill each of the popsicle molds ¾ of the way. Fill the rest of the molds with the medium-diced strawberries from before. (See notes)
  7. Place them in the freezer until completely frozen, usually about 3-5 hours.

Notes

  • If you prefer bigger pieces of fruit in your popsicles, you can thinly slice the strawberries and add them to the sides of the molds before pouring in the mixture.
  • Another option is to leave the strawberries out altogether if your prefer smooth paletas without any chunky fruit. Just note that if you choose to leave the pieces of strawberries out, the recipe will yield less popsicles.
  • To easily remove the frozen popsicles from their molds, run the molds under warm water for 20-30 seconds. Then carefully pull on the sticks and the popsicles should easily come out of the molds.