Paletas de Coco Cremositas / Fáciles sin licuadora.
Recipes in this Video
Originating from Mexico, Paletas de Coco are a delightful frozen treat made with coconut milk and shredded coconut. They embody the tropical flavors of the region and are often enjoyed during hot summer days. These popsicles are a popular street food, found in markets and food stalls, and have gained popularity worldwide, inspiring variations with fruits and other flavors.
Ingredients
- ●coconut milk
- ●sweetened shredded coconut
- ●sugar
- ●vanilla extract
- ●lime juice
- ●salt
- ●water
- ●popsicle molds
Instructions
- 1Combine coconut milk, sugar, and lime juice in a mixing bowl.
- 2Stir until sugar is dissolved completely.
- 3Add sweetened shredded coconut and vanilla extract; mix well.
- 4Pour the mixture into popsicle molds, leaving a little space at the top.
- 5Insert sticks into the molds and cover with lids if available.
- 6Freeze for at least 4-6 hours, or until solid.
- 7To remove, run warm water over the outside of the molds for a few seconds.
- 8Gently pull on the sticks to release the paletas.
Ingredient Alternatives
sweetened shredded coconut
Healthier: unsweetened shredded coconut
Cheaper: dried coconut flakes
Unsweetened coconut reduces sugar content while maintaining flavor.
sugar
Healthier: honey
Cheaper: agave syrup
Honey offers natural sweetness with potential health benefits.
coconut milk
Healthier: almond milk
Cheaper: soy milk
Almond or soy milk can provide a lighter alternative.
Techniques
Equipment
Also Known As
Tacos al Pastor originated from Lebanese immigrants in Mexico who brought the shawarma technique. The dish has evolved to include local ingredients, particularly the use of pineapple, which adds a unique sweetness. It is a popular street food in Mexico, often enjoyed with fresh toppings and salsas.
Ingredients
- ●corn tortillas
- ●marinated pork
- ●pineapple
- ●onion
- ●cilantro
- ●lime
- ●salsa
Instructions
- 1Prepare the marinade for the pork using spices and pineapple juice.
- 2Slice the pork and marinate it for several hours or overnight.
- 3Skewer the marinated pork and layer with pineapple.
- 4Cook the skewered pork on a grill or in an oven until well done.
- 5Slice the cooked pork thinly and chop the grilled pineapple.
- 6Warm the corn tortillas on a skillet and fill them with the sliced pork and pineapple.
Ingredient Alternatives
marinated pork
Healthier: lean pork
Cheaper: pork shoulder
Lean pork is lower in fat, while pork shoulder is more budget-friendly.
corn tortillas
Healthier: whole grain tortillas
Cheaper: flour tortillas
Whole grain tortillas offer more fiber, while flour tortillas are often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups coconut milk
- ●1/2 cup sweetened condensed milk
- ●1/4 cup sugar
- ●1 tsp vanilla extract
- ●1/2 cup shredded coconut
- ●1/4 cup chopped fresh fruit (optional)
- ●1/4 cup coconut flakes (for garnish)
Instructions
- 1In a mixing bowl, combine the coconut milk, sweetened condensed milk, sugar, and vanilla extract. Mix well until the sugar is dissolved.
- 2Stir in the shredded coconut and chopped fresh fruit if using.
- 3Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
- 4Insert sticks into the molds and freeze for at least 4-6 hours or until solid.
- 5To remove the paletas from the molds, run warm water over the outside of the molds for a few seconds.
- 6Gently pull the paletas out of the molds and roll them in coconut flakes for garnish if desired.
- 7Serve immediately or store in a freezer-safe container.
Equipment
Ingredients
- ●2 cups jasmine rice
- ●4 cups water
- ●1 cup diced chicken breast
- ●1/2 cup diced ham
- ●1/2 cup shrimp, peeled and deveined
- ●1 cup mixed vegetables (peas, carrots, corn)
- ●2 eggs, beaten
- ●3 tablespoons soy sauce
- ●2 tablespoons vegetable oil
- ●1 teaspoon sesame oil
- ●1/2 teaspoon black pepper
- ●1/4 teaspoon salt
- ●2 green onions, chopped
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
- 2In a large pot, bring 4 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed. Fluff with a fork and set aside.
- 3In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- 4Add the diced ham and shrimp to the skillet, cooking until the shrimp turns pink, about 3-4 minutes.
- 5Push the meat to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the meat.
- 6Add the mixed vegetables to the skillet and stir-fry for another 2-3 minutes until heated through.
- 7Add the cooked rice to the skillet, along with the soy sauce, sesame oil, black pepper, and salt. Stir well to combine all ingredients and heat through, about 3-5 minutes.
- 8Garnish with chopped green onions before serving.
Equipment
Ingredients
- ●1 lb chicken breast, sliced
- ●2 tbsp olive oil
- ●1 tsp chili powder
- ●1 tsp cumin
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 bell pepper, sliced
- ●1 onion, sliced
- ●8 small flour tortillas
- ●1/4 cup fresh cilantro, chopped
- ●1 lime, cut into wedges
Instructions
- 1In a bowl, combine the sliced chicken, olive oil, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Mix well to coat the chicken evenly.
- 2Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
- 3Add the sliced bell pepper and onion to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the vegetables are tender.
- 4Warm the flour tortillas in a separate pan or microwave until soft.
- 5To serve, place a portion of the chicken and vegetable mixture onto each tortilla.
- 6Top with fresh cilantro and a squeeze of lime juice.
- 7Roll up the tortillas and enjoy your fajitas!
- 8Optional: Serve with salsa, guacamole, or sour cream on the side.
Equipment
Ingredients
- ●2 cups mixed vegetables (bell peppers, zucchini, and green beans)
- ●4 cloves garlic, minced
- ●1/4 cup olive oil
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Heat the olive oil in a large skillet over medium heat.
- 2Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 3Add the mixed vegetables to the skillet and stir well to coat them in the garlic oil.
- 4Sprinkle in the red pepper flakes, salt, and black pepper, and stir to combine.
- 5Cook the vegetables for about 5-7 minutes, stirring occasionally, until they are tender but still crisp.
- 6Remove the skillet from heat and garnish with fresh parsley before serving.
- 7Serve warm as a side dish or appetizer.
Equipment
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