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Coconut paletas

Time1 hour 5 minutes
YieldsMakes about 1 dozen paletas, depending on size
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These creamy coconut paletas were inspired by chef Rosio Sanchez’s love for tres leches cake. A rather sophisticated paleta, she thinks of it as frozen tres leches cake on a stick. The creamy coconut and milk base is studded with cacao nibs, frozen and then dipped in heavy cream and dredged in coconut sugar before freezing again until ready to serve.

From the story: Talking tacos, Noma Mexico and wild bee larvae with Rosio Sanchez

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Toasted cacao nibs

1

In a heavy saucepan, combine the cacao nibs, water and sugar. Bring the mixture to a boil, then remove from heat and set aside until cooled. Meanwhile, heat an oven to 250 degrees. Strain the cooled nibs, discarding the liquid, and spread out on a parchment-lined baking sheet. Bake until the cacao nibs are dry and toasted, about 40 minutes. Season with a pinch of salt, or to taste, and set aside to cool.

1

In a blender (or in a large bowl using an immersion blender), blend together the milk, coconut puree and sugar.

2

Pour the mixture into the popsicle molds, followed by a heaping teaspoon, or to taste, of the cacao nibs. Place the lid over the molds and fit each with a wooden stick. Freeze until solid, preferably overnight. Unmold the popsicles and freeze again for at least 2 hours.

3

While the paletas are freezing, combine the coconut flakes and powdered sugar in the bowl of a food processor and pulse to form coconut sugar. Set aside.

4

Dip each frozen popsicle into cream twice, and cover with coconut sugar. Freeze again until ready to serve.

Adapted from a recipe by Rosio Sanchez, chef-owner of Hija de Sanchez in Copenhagen.