Summer is here, and that Strawberry Moon was driving everybody crazy!… Like this crazy refreshing Coconut Lime Mint Paletas will drive you crazy too. Creamy, light and tangy, not overly sweet, the addition of mint make them light and fresh.
They are a breeze to make and sooooo E A S Y!…
As Cliché as it sounds: “put the lime and the Coconut…Yes, you call me in the morning, you call me in the morning
I’ll tell you what to do if you call me in the morning… Doctor!
Woo-oo-ooh, ooh-ooh-ooh
Woo-oo-ooh, ooh-ooh-ooh
Woo-oo-ooh, ooh-ooh-ooh, ooh-ooh-ooh
Enjoy the Summer, stay cool.
Coconut Lime Mint Paletas
Makes 12-14 Paletas about 2-2.5 oz each or upon how large your paleta molds are…
2 – 13.5oz cans of unsweetened Coconut Milk*
2/3 of a can “La Lechera” Condensed Milk**
1/2 cup shredded organic coconut plus a bit more to sprinkle some on the top.
8 large leaves of Mexican Hierbabuena or Spearmint.
the juice of two large limes, about 1/4 cup of juice
The zest of 1 lime
1 pinch of salt
One 12 Paleta Mold and 12-14 wood paleta sticks.
Directions:
1. Place all ingredients on a blender, blend until mint leaves are little speckles and the concoction is creamy and homogenous.
2. Poor into each paleta mold and freeze for 20 minutes, then insert wood sticks and continue freezing for about 3-4 hours.
3. Unmold, sprinkle some extra shredded coconut, lick, bite, repeat… Enjoy!
*I used Chaokoh Coconut milk brand, I like it’s fresh and creamy taste. You can usually find this brand at any Asian Market, it is worth to look for it!
** La Lechera condensed milk by Nestle, is one of the few brands that do not use corn syrup so I like it!
Stay cool!
Music Pairing: Put the Lime and the Coconut – Harry Nilsson
Coconut Lime Mint Paletas
www.yes-more please.com
This pzletas keep about 2-3 months on the refrigerator, you can make them ahead of time, unmoldem and freeze them on a bigger container with a piece of wax paper in-between for easy separation. If you are making paletas for adults you can add 2 oz of your favorite rum, or vodka to the mix! ...Stay fresh!
Ingredients
- 2 13.5 oz/ Cans Unsweetened Coconut Milk*
- 2/3 of a 14 oz can "La Lechera" Condensed Milk**
- 1/2 cup shredded organic coconut
- 8 large leaves Mexican hierbabuena or Spearmint
- The zest of one large lime
- 2 large limes, the juice, about 1/4 cup of juice
- 1 pinch sea salt
Instructions
-
1. Place all ingredients on a blender, blend until mint leaves are little speckles and the concoction is creamy and homogenous.
2. Poor into each paleta mold and freeze for 20 minutes, then insert wood sticks and continue freezing for about 3-4 hours.
3. Unmold, sprinkle some extra shredded coconut, lick, bite, repeat… Enjoy!
Recipe Notes
*I used Chaokoh Coconut milk brand, I like it’s fresh and creamy taste. You can usually find this brand at any Asian Market, it is worth to look for it!
** La Lechera condensed milk by Nestle, is one of the few brands that do not use corn syrup so I like it!
www.yes-moreplease.com