Blackberry Coconut Cream Paletas

There is something special about paletas, or Mexican ice pops – especially the creamy ones made with a base of sweetened condensed milk. You’ll find a rainbow of paletas sold at many Mexican restaurants and grocery stores, and one of my favorite flavors is mango con chile. It’s sweet and tropical with a kick of heat from the chile pepper and a touch of citrus, which balances out both flavors.

For basic fruity ice pops, simply purée fruit during its peak season, add a bit of honey or granulated sugar if desired, plus a pinch of salt or a squeeze of lemon, and you’re ready to freeze the mixture in ice-pop molds. In this recipe, I’ve combined seasonal summer berries with fresh lime zest and sweetened condensed milk for a summery play on berries and cream.

Blackberry-Coconut Cream Paletas

Macerating the blackberries before adding them to your ice-pop molds helps to keep the fruit from being too icy in the finished paletas.

Yields | 12 |

  • 1 pint fresh blackberries, quartered
  • 2 Tbsp honey or agave nectar
  • 1 cup sweetened condensed milk
  • 1 14-oz can full-fat coconut milk
  • ½ cup whole milk
  • juice of ½ a lime
  • ¼ tsp vanilla extract
  • pinch salt
  • ½ cup sweetened coconut flakes
  • 12 Popsicle sticks

| Preparation | In a large bowl, combine blackberries and honey and set aside to macerate.

In a blender or in the bowl of a food processor, purée all remaining ingredients until coconut flakes are thoroughly ground. Pour coconut mixture into ice-pop molds, leaving about ¾ of each mold empty on top. Add 3 to 4 macerated blackberries to each mold, drizzle juice from macerated berries on top and use a Popsicle stick to stir and push berries down into molds. Add Popsicle sticks to molds and freeze for at least 24 hours before serving.