Coconut-Lime Ice 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.

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  • Servings: Makes 10 to 12 pops
KEY: Lime, Fruits

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  • Two 14-ounce cans unsweetened coconut milk
  • 1/2 cup sugar
  • 1/2 cup fresh lime juice
  • Finely grated zest of 1 lime

How to make this recipe

  1. 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.

Contributed By Photo © Christopher Hirshmeimer + Melissa Hamilton Published May 2015

1031494 recipes/coconut-lime-ice-pops 2015-04-15T19:48:13+00:00 Rick Bayless desserts|ice-cream-and-sorbet|mexican|summer|10|12|basic-easy|vegetarian|gluten-free|barbecue-cookout|kids-party|make-ahead may-2015 recipes,coconut-lime-ice-pops 1031494

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