These paletas de coco (coconut ice cream bars) are incredibly creamy and delicious. Coconut is a polarizing flavor, but if you’ve been hesitant, these might change your mind.
I hadn’t planned to include coconut in my paleta series, but it was frequently requested and I’m so glad I made them. I wasn’t a big coconut fan before, but these turned me into a convert—the texture and flavor surprised me in the best way.
The easiest part: you can prepare the mixture in about five minutes. The recipe is simple and forgiving.
Ingredients:
- Shredded coconut – 1 cup unsweetened shredded coconut. Fresh coconut works too if you have it.
- Cream – I used a mix of whole milk, sweetened condensed milk, and Mexican crema (similar to crème fraîche). The sweetened condensed milk provides the sweetness, though you can add more sugar if you prefer. Mexican crema is milder than American sour cream, so it lends a creamy richness without tanginess.
- Cellulose gum (or corn starch) – This is the trick to keeping the paletas smooth and not icy. Details are below.
Sweetness
I prefer desserts that aren’t overly sweet, so I keep the sweetened condensed milk on the lighter side. Adjust the sweetness to your taste. Keep in mind that frozen treats often lose some perceived sweetness and flavor once frozen, especially fruit-based ones, so taste before freezing if you can.
How to achieve a smooth, creamy texture
The cream base here works for any non-fruit paleta flavor. For fruit-based paletas, swap the milk for heavy whipping cream to retain a richer mouthfeel.
Two ways to make a creamy paleta:
- Use cellulose gum in the cream base. Mix whole milk, Mexican crema, and sweetened condensed milk with a small amount of cellulose gum. It stabilizes the mixture and prevents ice crystals, creating a smooth, scoopable texture. If you don’t have cellulose gum, proceed with option #2.
- Thicken the cream base with cornstarch over heat. Warm the milk, crema, and sweetened condensed milk in a saucepan (don’t boil). Temper a small amount of the hot liquid into the cornstarch, then return it to the pan and cook gently until it thickens. This creates a custard-like base that resists iciness. Cook thoroughly so the cornstarch loses any raw taste.
Equipment needed:
You’ll need popsicle molds, sticks, and storage bags. A blender and an electric mixer make the job easier. Silicone molds are my preference because the paletas release more easily when frozen.
What is the difference between a popsicle and a paleta?
Paletas and popsicles are similar, but paletas typically use fresh, natural ingredients and are often made in small batches. Popsicles are usually mass-produced and may contain artificial flavors and additives. Paletas are rooted in Mexican street food tradition and remain a popular handmade treat sold by paleteros (ice cream cart vendors) as well as in specialty shops.
Two Types of Paletas
There are countless paleta flavors, but most fall into two categories:
- Water-based – Fruit-forward paletas made with water or juice. These highlight the fruit’s natural flavor and are often vegan. Examples include lime, strawberry, and mango chamoy.
- Cream-based – Richer, creamier paletas with a texture closer to ice cream. They often combine heavy cream, milk, Mexican crema, and sweetened condensed milk. This category includes flavors like arroz con leche, coffee, creamy strawberry, and pistachio.
Try some of my other paleta recipes:
Search my recipes to find all paleta variations and inspiration.
Paletas de Coco (Coconut Ice cream)
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Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup Mexican crema (crème fraîche)
- 1 cup whole milk
- 8-10 oz sweetened condensed milk
- 1/2 tsp vanilla extract or coconut extract
- 1/4 tsp cellulose gum or 2 tsp cornstarch
Instructions
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If using cellulose gum: combine the milk, crema, sweetened condensed milk, vanilla extract, and cellulose gum. Whip with an electric mixer until well combined. The mixture may look thin; that’s normal. The stabilizer prevents iciness once frozen.
If using cornstarch: combine the milk, crema, and sweetened condensed milk in a small saucepan. Heat gently (do not boil). Mix about 1/4 cup of the hot liquid with the cornstarch until smooth, return to the saucepan, and cook on low while stirring until it thickens into a custard-like consistency. Cool completely before adding vanilla.
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Stir in the shredded coconut until evenly distributed.
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Pour the mixture into sanitized popsicle molds and sprinkle extra shredded coconut on top if desired.
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Place popsicle sticks carefully so they sit deep enough to hold but not all the way to the bottom. Center each stick in the mold for even freezing.
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Freeze for at least 8 hours. To unmold, dip the mold briefly in warm water (about 20 seconds) and gently wiggle the paleta out. Stretching the sides of a silicone mold helps release them.
Notes
Nutrition information is an approximation and provided automatically.
Additional Info
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