Coconut is one of the most popular paleta flavors, so I decided to include two coconut ice pop recipes in this book. This quick version is very creamy and sure to be a crowd-pleaser. It’s inspired by a coconut paleta I had when I last visited the wonderful state of Campeche. It was a very hot day and I desperately needed to cool off, so I had a coconut paleta. It was an unusual choice for me, but I was convinced because the man selling it said that it had toasted shredded coconut mixed in; I thought the nutty flavor and lovely crunchiness of the toasted coconut went wonderfully with the rich, smooth coconut base.

　　

Ingredients

makes 6 to 8

　　1 (13.5-ounce) can coconut milk

　　1 (14-ounce) can sweetened condensed milk

　　2/3 cup half-and-half

　　1/4 teaspoon salt

　　1/4 teaspoon pure vanilla extract

　　3/4 cup unsweetened shredded coconut, lightly toasted (see opposite)

　　

Step 1

Put the coconut milk, sweetened condensed milk, half-and-half, salt, and vanilla in a blender and blend until smooth. Stir in the coconut.

　　

Step 2

If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.

　　

Step 3

Toasting coconut helps bring out the natural oil, the same way that toasting nuts makes the overall flavor deeper and more complex.

　　

Step 4

Although you can toast shredded coconut on the stovetop, it tends to burn rapidly. I find that the best approach is to spread a thin layer in a shallow pan or sheet pan and toast in a 325°F oven for 10 to 15 minutes. Move the coconut around every few minutes so that it toasts evenly. You’ll know it’s done when it gives off a lovely nutty aroma and is golden all over.

　　

Step 5

If you want to make a sweetened version, toss the shredded coconut with a couple tablespoons of confectioners’ sugar before you toast it.

　　Reprinted with permission from Paletas, Authentic Recipes For Mexican Ice Pops, Shaved Ice, & Aguas Frescas, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. As the country's most authoritative voice on Mexican sweets, FANY GERSON has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, Village Voice, NY Daily News, Time Out magazine, and New York magazine, among other publications. She recently launched the acclaimed La Newyorkina, a Mexican frozen treats and sweets business that began with her love for paletas. A graduate of the culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world. Visit www.lanewyorkina.com for more information.