📍 Where this dish comes from: Guanajuato · San Miguel de Allende
Discover the history of this region →
Discover the history of this region →
Servings: 8 servings
Calories: 125kcal
Ingredients
- 1/2 cup unsweetened shredded coconut sub: flaked coconut, chopped fine
- 1 3/4 cups full-fat canned coconut milk well shaken; sub: coconut cream + 1/4 cup water
- 1/4 cup unsweetened almond milk sub: macadamia or cashew milk
- 3–4 tbsp powdered monk-fruit/erythritol blend to taste; sub: allulose, softer freeze
- 2 tbsp fresh lime juice sub: lemon juice
- 1 tsp lime zest sub: 1/4 tsp lime oil
- 1/2 tsp pure vanilla extract sub: coconut extract
- 1 pinch sea salt
Instructions
- Toast the coconut, 2 min: Warm a dry skillet over medium. Add shredded coconut; stir until deep golden and fragrant. Transfer 2 Tbsp to a small bowl for garnish; let the rest cool.
- Blend the base, 2 min: In a blender, combine coconut milk, almond milk, sweetener, lime juice, zest, vanilla, salt, and ¾ of the toasted coconut. Blitz 20 seconds until smooth.
- Fill the molds, 3 min: Divide mixture among 6–8 paleta molds. Sprinkle reserved toasted coconut on top. Insert sticks.
- Freeze until solid, at least 4 hours, overnight best.
- Serve & store: Enjoy immediately or keep wrapped in a freezer bag for up to 1 month.
Nutrition
Serving: 1serving | Calories: 125kcal | Protein: 1g | Fat: 12g
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About This Dish
Creamy coconut milk, a splash of tangy lime, and crunchy flecks of toasted coconut come together in these paletas that taste like a vacation — but keep carbs at rock-bottom.
Health Benefits
- Coconut milk supplies medium-chain triglycerides that convert quickly to ketones.
- Lime juice adds potassium and vitamin C, supporting hydration on low-carb days.