Seventeen consecutive days of triple-digit temps have trapped us in our house.
But Popalicious, the new Dallas-based, Mexican-inspired fruit and dessert ice pop company, is perpetually cool. Flavors include hibiscus mint, rice pudding, cookies and cream, and our fave, creamy coconut, which owner Pamela Rueda recommends pairing late night with a chilled sip of Kahlua.
Creamy Coconut Paletas
Makes six to eight pops
1 13½-oz. can coconut milk
1 14-oz. can organic sweetened condensed milk
2/3 c. half-and-half
¼ tsp. salt
¼ tsp. pure vanilla extract
¾ c. unsweetened shredded coconut*
*For a toasted coconut flavor, spread a thin layer of shreds on a baking sheet and toast in the oven at 325° for 10-15 minutes.
1. Put the coconut milk, sweetened condensed milk, half-and-half, salt, and vanilla in a blender; blend until smooth.
2. Stir in the shredded coconut.
3. If using conventional popsicle molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 6 hours. If using glasses (try shot glasses for mini paletas) or other unconventional molds, freeze until pops begin to set (about 2 hours), then insert sticks and freeze until solid.
Off kitchen duty? Popalicious pops are available by email order (firstname.lastname@example.org), $3.50-$4 each or $36-$42 per dozen.
Photo: Courtesy of Popalicious
|Still feeling the heat? Cool off with our ice cream gallery.|