HOW TO MAKE SALVADOREAN PALETA SOMBRILLA DE COCO (COCONUT UMBRELLA POPSICLES)

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: desiccated coconut

Unsweetened coconut flakes reduce sugar content.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla powder

Vanilla powder is often less expensive and still flavorful.

Add 1.5 cups of coconut milk to a bowl.

Add 1.5 cups of coconut cream to the bowl.

Add 1.5 cups of evaporated milk to the bowl.

Add 1 cup of shredded coconut to the mixture.

Add sugar to taste and mix all ingredients together until well incorporated.

Taste the mixture to adjust sugar or coconut milk/cream as needed.

Set the mixture aside.

Prepare the popsicle molds, lining them up neatly.

Pour the mixture into the molds, leaving about an inch of space from the rim.

Use a measuring cup for easier pouring, but any container can be used.

Place the molds in the fridge for 2-3 hours to start hardening.

After 2-3 hours, add a popsicle stick to each mold, inserting it upright.

Let the popsicles set overnight.

To remove a popsicle from its mold, fill a cup with warm water.

Lightly dip the popsicle in the warm water for around 10 seconds without submerging it.

Give the popsicle a little wiggle to release it from the mold.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens