Paletas are Mexican ice-pops that are typically flavored with fresh fruit or fresh fruit juice. The name paleta comes from the Spanish word palo, which means stick, and the diminutive ending -eta, or "little stick," a reference to the wooden stick that are frozen within these icy treats.
The recipe for these coconut-lime paletas popped into my email inbox a couple of months ago, and I immediately bookmarked the recipe to make once summer arrived for real here in the Northwoods.
Well, summer officially arrived a couple of weeks ago and so too have toasty temperatures. (Okay, well, "hot" is a relative term, of course. But when you're used to temps in the low 70s, anything over the mid-80s is a little too warm for my taste.) But, the upside of hot weather is icy cool treats. These refreshing coconut-lime paletas definitely hit the spot after a long day working (or playing) in the sun.
Coconut-Lime Paletas (printer-friendly version)
makes 10-12 ice pops
2 14-ounce cans unsweetened coconut milk ("lite" is okay)
1/2 cup granulated sugar
1/2 cup fresh lime juice (from 2 large limes)
1 heaping teaspoon lime zest (from 1 lime)
1. Add the coconut milk, sugar, lime juice, and lime zest to a blender. Puree until well-blended. Pour the coconut-lime mixture through a fine-mesh sieve into a large measuring cup.
2. Carefully pour the mixture into ice-pop molds; it should fill at least 10, depending on the size of your molds. If you have any leftover coconut-lime mixture, it makes a refreshing beverage.
3. Freeze until set, at least 2 hours. Run warm water over the molds to help the ice pops to release when ready to serve.
(from this Rick Bayless recipe)
makes 10-12 ice pops
2 14-ounce cans unsweetened coconut milk ("lite" is okay)
1/2 cup granulated sugar
1/2 cup fresh lime juice (from 2 large limes)
1 heaping teaspoon lime zest (from 1 lime)
1. Add the coconut milk, sugar, lime juice, and lime zest to a blender. Puree until well-blended. Pour the coconut-lime mixture through a fine-mesh sieve into a large measuring cup.
2. Carefully pour the mixture into ice-pop molds; it should fill at least 10, depending on the size of your molds. If you have any leftover coconut-lime mixture, it makes a refreshing beverage.
3. Freeze until set, at least 2 hours. Run warm water over the molds to help the ice pops to release when ready to serve.
(from this Rick Bayless recipe)
These sound so refreshing. And I love me some Rick Bayless. Thanks for the paletas history lesson - not sure how I missed "stick" in all my years of Spanish.
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