© Christopher Hirshmeimer + Melissa Hamilton
Active Time
10 MIN
Total Time
2 HR 10 MIN
Yield
Serves : Makes 10 to 12 pops

Chef Rick Bayless combines coconut milk, lime juice and sugar to create a simple and luscious Mexican ice pop, or paleta. This recipe comes from his book More Mexican Everyday. Slideshow: More Mexican Dessert Recipes

How to Make It

Step

In a blender, puree the coconut milk with the sugar, lime juice and zest. Pour through a fine strainer into a large measuring cup and then pour into 10 to 12 ice-pop molds. Freeze until set, at least 2 hours or up to 1 week.

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