Coconut Paletas
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.
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.