I'm posting this popsicle recipe first by request, because, as my friend Kathy puts it, "this popsicle is changing my life." It's that delicious! In fact, it's one of the most popular pops flavors at La Newyorkina, and I can see why: it's decadently rich and creamy, but the toasted coconut brings it to a whole new level with it's nutty crunch. It's the perfect icy summer treat! If you like coconut, you will love this.
Toasted Coconut Popsicles ~ A Mexican Paleta by La Newyorkina
from Paletas, by Fany Gerson
1 cup sweetened shredded coconut
1 can (140z) coconut milk
3/4 cup half & half
1 can (13.5oz) sweetened condensed milk
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1. Preheat the oven to 350 degrees. Spread shredded coconut in a thin layer on a rimmed cookie sheet. Toast 10-15 minutes, stirring often to ensure even browning and no burning. Remove from oven, and let cool to room temperature.
2. In a blender, combine coconut milk, half & half, sweetened condensed milk, salt, and vanilla extract. Blend until smooth, then stir in the toasted coconut by hand. Pour into molds, and freeze 5+ hours until firm. I store mine wrapped in an airtight container in the freezer, wrapping each pop in a piece of parchment paper to keep them from sticking together.