© Christopher Hirshmeimer + Melissa Hamilton
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.
