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 EverydaySlideshow: More Mexican Dessert Recipes 

Rick Bayless
May 2015

Gallery

© Christopher Hirshmeimer + Melissa Hamilton

Recipe Summary

active:
10 mins
total:
2 hrs 10 mins
Yield:
Makes 10 to 12 pops
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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