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
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 It
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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