Name: Coconut Paletas (Reduced Sugar)
Total time: 6 h 10 min
Ingredients: 2 cups canned coconut milk; 3 tablespoons honey; 1 tablespoon vanilla extract; ¼ teaspoon salt; 3 tablespoons unsweetened flaked coconut

Why This Recipe Works

Using richly flavored coconut milk as our base, we added a small amount of honey for sweetness, vanilla extract for deeply nuanced undertones, and salt for balance. But tasters wanted even bolder coconut flavor. We immediately ruled out sweetened coconut, which is loaded with unnecessary sugar, and settled instead on unsweetened flaked coconut, which not only provided great coconut flavor but also gave our paletas a bit of textural contrast that tasters enjoyed.

Before You Begin

This recipe was developed using 3-ounce popsicle molds. Our favorite brand of coconut milk is Chaokoh; other brands may contain different amounts of sugar and fat, which will affect the overall flavor and texture of the paletas. Do not substitute low-fat coconut milk or the paletas will taste watery and have an icy texture.

Instructions

Whisk coconut milk, honey, vanilla and salt together in large liquid measuring cup to dissolve honey and salt. Stir in flaked coconut.

Divide coconut mixture evenly among six 3-ounce molds. Insert popsicle stick in center of each mold, cover, and freeze until firm, at least 6 hours or up to 5 days. To serve, hold mold under warm running water for 30 seconds to thaw.