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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!

Course Dessert, Drinks
Cuisine Mexican
Prep Time 25 minutes
Total Time 25 minutes

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. 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!

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