Coconut-Pineapple Paletas (Mexican Ice Pop) Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Coconut-Pineapple Paletas (Mexican Ice Pop) Recipe). Coconut paletas was always a favorite frozen treat from childhood. The addition of pineapple was an inspiration from my trip to Santa Barbara. I thought it was a great combination, but, of course, you can omit the pineapple if you like. Enjoy!

Brief

Prep 10 mins

Additional: 4hrs

Total: 4hrs10 mins

Servings: 10

Yield: 10 3-ounce ice pops

Coconut-Pineapple Paletas (Mexican Ice Pop) Recipe

Ingredients

1 (14 ounce) can coconut milk

¾ cup half-and-half

½ (14 ounce) can sweetened condensed milk

¼ teaspoon salt

¼ teaspoon vanilla extract

½ cup shredded coconut

½ cup minced pineapple

Rhubarb Margarita

World Cuisine

Directions

Step 1

Blend coconut milk half-and-half sweetened condensed milk salt and vanilla extract in a blender until smooth. Stir shredded coconut and pineapple into the milk mixture. Pour into ice pop molds; freeze until firm about 4 hours.

Nutritional Information

Coconut-Pineapple Paletas (Mexican Ice Pop) Recipe

Servings Per Recipe:10

Calories: 185

% Daily Value *

Protein: 3g 6%

Carbohydrates: 15.6g 5%

Dietary Fiber: 0.9g 4%

Sugars: 12.9g

Fat: 13.2g 20%

Saturated Fat: 10.8g 54%

Cholesterol: 13.4mg 5%

Vitamin A Iu: 121.4IU 2%

Niacin Equivalents: 1mg 8%

Vitamin C: 5mg 8%

Folate: 9.8mcg 2%

Calcium: 83.3mg 8%

Iron: 1.4mg 8%

Magnesium: 27.8mg 10%

Potassium: 205.1mg 6%

Sodium: 106.2mg 4%

Calories From Fat: 118.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.