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Creamy Coconut Lime Paletas

creamy coconut lime paletas - featured image

These creamy coconut lime paletas are easy homemade Mexican popsicles that combine tropical sweetness with zesty lime for a refreshing and indulgent treat perfect for warm weather.

Ingredients

Scale
  • 1 ½ cups (360 ml) full-fat canned coconut milk
  • ½ cup (120 ml) fresh lime juice
  • 1 teaspoon lime zest
  • ⅓ cup (65 grams) granulated sugar
  • Pinch of sea salt
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. In a medium bowl, combine the fresh lime juice and granulated sugar. Stir with a whisk or fork until the sugar dissolves completely, about 2-3 minutes.
  2. Pour the sugar-lime mixture into a blender. Add the canned coconut milk, lime zest, a pinch of sea salt, and vanilla extract if using.
  3. Blend on medium speed for 30-45 seconds until the mixture is fully combined and smooth.
  4. Taste and adjust the mixture by adding more lime juice or zest for zestiness, or more sugar if too tart.
  5. Carefully pour the mixture into paleta molds, leaving a small gap at the top for expansion. Insert sticks.
  6. Freeze the molds upright for at least 6 hours or overnight until completely solid.
  7. To unmold, run warm water over the outside of the molds for 10-15 seconds and gently pull the sticks to release. Serve immediately.

Notes

Use full-fat canned coconut milk for best creaminess. Dissolve sugar completely in lime juice before blending to avoid grainy texture. Let paletas freeze overnight for best results. Run warm water on molds before unmolding to prevent breakage. Optional vanilla extract adds depth but can be omitted. For a lighter version, substitute half the coconut milk with coconut water or almond milk, but texture will be less creamy.

Nutrition

Keywords: paletas, coconut lime popsicles, Mexican popsicles, creamy paletas, homemade popsicles, coconut milk, lime juice, summer treats