Paletas are a creamy, Mexican frozen treat often filled with chunks of fruits, textured with rice pudding, or flavored with spices. We wanted to create a keto version that was easy and satisfying. Since we couldn’t use fruit or fruit juice, we opted for richly flavored, naturally sweet coconut milk mixed with heavy cream. We sweetened it further with powdered erythritol, adding vanilla extract to enhance the coconut milk and salt to balance the paletas’ taste.
We still wanted some textural contrast, and unsweetened flaked coconut gave that to our paletas. In one version we used almonds and the warm flavors of cinnamon and cloves to give the paletas an horchata taste. In another, we added floral brightness to the paletas with cardamom
and lime zest and juice. Erythritol is our preferred low-carb sweetener here; however, you can substitute your favorite low-carb sweetener. Be aware that not all low-carb sweeteners can be substituted 1:1 for erythritol. See this page for more information on low-carb sweeteners and substitutions. This recipe was developed using 3-ounce Popsicle molds.
Instructions :
- Whisk coconut milk, cream, erythritol, vanilla, and salt in 4-cup liquid measuring cup until erythritol has dissolved. Stir in flaked coconut.
- Divide coconut mixture evenly among six 3-ounce Popsicle molds. Insert Popsicle stick in center of each mold, cover, and freeze until firm, at least 6 hours. Let paletas sit at room temperature for 15 minutes before serving. If necessary, hold mold under warm running water for 30 seconds to remove paleta.
Coconut Paletas
Ingredients
- 1 cup unsweetened canned coconut milk
- 1 cup heavy cream
- 3 tablespoons powdered erythritol
- 1½ tablespoons vanilla extract
- ⅛ teaspoon table salt
- 3 tablespoons unsweetened flaked coconut
Instructions
- Whisk coconut milk, cream, erythritol, vanilla, and salt in 4-cup liquid measuring cup until erythritol has dissolved. Stir in flaked coconut.
- Divide coconut mixture evenly among six 3-ounce Popsicle molds. Insert Popsicle stick in center of each mold, cover, and freeze until firm, at least 6 hours. Let paletas sit at room temperature for 15 minutes before serving. If necessary, hold mold under warm running water for 30 seconds to remove paleta.