This sweet-tart treat is perfect for a summer day! Coconut, lime and cilantro (yes, cilantro!) make for a grown up treat that you will love. Vegan, gluten free and low FODMAP when you stick to a 1 pop serving.
Prep time: PT5M
Total time: PT5M
Rating
5 stars (1 reviews)
Keywords
cilantro, coconut, lime, paleta, popsicle
Ingredients
1/4 cup maple syrup
1/4 cup water (or pure cane sugar)
14 oz can full fat coconut milk
1/2 cup freshly squeezed lime juice (about 4-6 juicy limes)
1/4 cup lightly packed cilantro (leaves and tender stems)
1/4 cup prepared simple syrup
2 tablespoons pure cane sugar
1/2 teaspoon lime zest ((zest of 1 medium lime))
Categories
Dessert
Snack
Cuisine
American
Mexican
Steps
Place the maple syrup and water in a small pot. Over medium heat, bring the mixture to a simmer and stir until syrup is dissolved, about 2-3 minutes. Remove the mixture from the heat and cool to room temperature.
You can make your pops in layers of coconut and lime or you can just blend the whole thing together for ease! To make blended popsicles, simply add coconut milk, lime juice, cilantro, simple syrup, sugar and lime zest to a blender and blend until smooth, about 1 minute. Pour into popsicle molds and freeze for at least 4 hours or overnight.
To make layered popsicles: In a blender, blend coconut milk and sugar until combined. Pour into a liquid measuring cup, stir in the lime zest and set aside.
Rinse the blender and add the lime juice, cilantro and ¼ cup of the cooled simple syrup. Blend until smooth, about a minute. Taste and add more simple syrup if you like your popsicles sweeter.
To assemble the popsicles: start with the coconut milk mixture and fill molds 1/3 full. Freeze for about an hour, or until lightly set. Add a layer of the cilantro lime mixture and freeze again for about an hour. Finally add the remaining layer of the coconut milk mixture. Using a wooden skewer or chopstick, swirl the layers together if you wish. Freeze for 4 hours or overnight.
