Pineapple Paletas Recipes

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PINEAPPLE PALETAS



Pineapple Paletas image

Provided by Gina Marie Miraglia Eriquez

Categories     Dessert     Freeze/Chill     Low Fat     Vegetarian     Graduation     Father's Day     Backyard BBQ     Frozen Dessert     Pineapple     Spring     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8-10

Number Of Ingredients 3

3/4 cup sugar
4 cups (about 1 1/2 pounds) finely diced fresh pineapple, divided
1 tablespoon fresh lime juice

Steps:

  • Bring sugar and 1 cup water to a boil in a small saucepan over high heat, stirring until sugar dissolves. Chill syrup until cold, about 1 hour.
  • Purée syrup and 2 cups pineapple in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract purée. Stir in lime juice and remaining 2 cups pineapple. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops and serve.

COCONUT-PINEAPPLE PALETAS



Coconut-Pineapple Paletas image

Number Of Ingredients 6

1 cup pineapple chunk, fresh, frozen or canned
1 cup coconut, sweetened and flaked
2 tablespoons whipping cream, half and half, or coconut milk (my favorite)
1 tablespoon to 2 tablespoons pineapple juice (if needed to thin mixture)
popsicle molds, cups, or ice cube trays
popsicle sticks (mini ones if using ice cube tray as a mold)

Steps:

  • Blend pineapple chunks and shredded coconut in blender or food processor (or for chunkier pops, simply mix). Stir in whipping cream and pineapple juice (if needed). Pour into popsicle molds, cups, or ice cube trays; add sticks. Freeze for 2-3 hours until completely frozen. To remove paleta's from molds or cups, simply run warm water briefly over the outside of the mold to loosen.

Nutrition Facts : Nutritional Facts Serves

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