Coconut Paletas
By David YuPublished on June 27, 2026
Time
10 minutes, plus 6 hours freezing
Yield
Makes 6 paletas
Ingredients
1 (14-ounce) can coconut milk ¾ cup sweetened condensed milk ½ cup (1½ ounces) sweetened shredded coconut Pinch table salt
Before You Begin
This recipe was developed using 3-ounce ice pop molds. If desired, sprinkle toasted coconut shreds and freshly grated lime zest over the frozen paletas, pressing lightly to adhere, before serving.
Instructions
- Whisk 1 can coconut milk and ¾ cup sweetened condensed milk in large bowl until smooth. Stir in ½ cup sweetened shredded coconut and pinch table salt.
- Divide mixture evenly among six 3-ounce molds. Insert ice pop 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 3 seconds if using metal mold or 30 seconds if using plastic mold, to thaw.
Time
10 minutes, plus 6 hours freezingYield
Makes 6 paletasIngredients
Ingredients
Ingredients
Why This Recipe Works
Paletas, Mexico’s ubiquitous ice pops, are made from simple ingredients, take minutes of work, and are endlessly customizable. For our coconut version, we combine rich coconut milk with sweetened condensed milk and sweetened shredded coconut. The milks’ combined high fat and sugar content results in pops that are especially creamy and biteable, with toasty, nutty dairy sweetness. Then we divide the mixture into molds and freeze the pops until they’re solid.
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