nutritional info
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ingredients
3 cups strawberries (13 oz)
1 14 oz. can Magnolia Brand® Sweetened Condensed Milk, divided
1 cup heavy cream, divided (240 ml)
1/2 cup coconut milk (120 ml)
instructions
- PUREE the strawberries in a blender until smooth. Add 1/2 of a can of Magnolia Brand® Sweetened Condensed Milk (2/3 cup) and 1/2 cup of heavy cream to the strawberries and blend until combined.
- POUR the strawberry cream on the bottom of 6 popsicle molds, filling up to about half of each mold. Set aside.
- COMBINE In another bowl, combine 1/2 cup of heavy cream, the other half of the can of Magnolia Brand® Sweetened Condensed Milk (2/3 cup), and the 1/2 cup of coconut milk. Whisk to combine.
- POUR the coconut cream mixture on top of the strawberry cream, filling up the popsicle molds to the top.
- PLACE the lid on the popsicle molds and a popsicle stick almost all the way to the bottom of the molds. If your popsicle mold doesn’t have a lid to hold the sticks in place, then put the popsicle tray in the freezer for about 1 hour until the popsicles are somewhat frozen, then insert the sticks in the middle of each popsicle.
- Let the paletas chill in the freezer for at least 6 hours, preferably overnight.
To remove the paletas, run the molds under warm water for a few seconds, then pull them out.
CHILL Place the paletas on a baking sheet and keep in the freezer for about 30 minutes before consuming. This will help the paletas hold their shape better. You can wrap the paletas in individual plastic wraps, and keep them in the freezer for up to 10 days.
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