Coconut Milk: Mexican Coconut Mango Popsicles – Paletas de Coco y Mango

A sure sign of warm weather is the jingle of the paleta cart being pushed through the neighborhood. The bells calling out to the kids and ice cream lovers like the Pied Piper.

I admit to being lured in just as much as the kiddos. How could I not? Paletas are Mexican popsicles – either cream or water-based treats – served up in traditional and unusual flavors. Any visit to Mexico, especially beachside, is not complete without a visit to the paleteria or heladeria.

When it comes to sweets, I’m generally an “anything-with chocolate” gal. But with my ice cream, I am much less predictable. Last year it was lemon and, so far this year, it’s coconut. Thanks to you and all these coconutmilk recipes.

The paletas de coco (coconut popsicles) that I get from the neighborhood paleta peddler are okay in a pinch.  But, if you want one that’ll make you ooohh and aaaahhh, make your own at home.

This coconut ice cream recipe calls for just a handful of ingredients – coconut milk, cream, vanilla, mango, and shredded coconut – and is very easy to make.

Use it as a guide or inspiration to create a paleta that suits your taste or whatever you have in your pantry. In addition to the coconut milk, you can add sweetened condensed milk, as other Latin American versions do. Or, if you’re watching your waist, use a low fat coconut milk and swap out the cream/milk for the refrigerated coconut milk that has about 80 calories/5 grams of fat. Regardless, I recommend you try it with diced mango or pineapple. And, to add even more texture, use the shredded coconut.

The chunks of mango make for a tangy and sweet bite and cut the richness of the coconutmilk and cream.

If you don’t have popsicle molds, go old-school and make them in some small papercups with popsicle sticks or use your ice cube tray to make mini-paletitas.

If you’re not into popsicles, then I recommend using the same recipe to make coconut ice cream with mango. Just follow your ice cream maker instructions, generally adding the fruit and shredded coconut milk at the end before freezing.

Caution:  this ice cream is addictive.

Mexican popsicle coconut coco mango pina


Paletas de Coco – Mexican Coconut Popsicles

Makes about 8  (3 oz.) popsicles


1 (14 oz. can) unsweetened coconut milk

1 teaspoon vanilla

1/4 cup agave or honey

3/4 cup heavy cream

1/4 cup water or milk*

3/4 cup shredded coconut

1 cup mango, diced in ½ inch cubes


In a small sauce pan, bring the coconut milk, vanilla, agave, cream and water to a low boil. Reduce heat and simmer 10 minutes.  Remove from heat and chill in the refrigerator until the mixture is no longer hot (about 15 minutes). Add the shredded coconut and mango. Stir and pour into popsicle molds, distributing the chunks of fruit evenly. Freeze until solid (about 3-4 hours).  Remove from popsicle mold and enjoy.

*Use more water/milk to thin/dilute and make less creamy popsicles.


Milk/Cream:  sweetened condensed milk, milk, SO Delicious coconut milk (low cal/low fat)

Fruit:  mango, pineapple, strawberry, guava

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19 Responses to Coconut Milk: Mexican Coconut Mango Popsicles – Paletas de Coco y Mango

  1. Lea Ann says:

    I love to make my own ice cream and can’t wait to give this a try. Looks FABulous! Thanks for the recipe.

  2. Yummo, that is for use! I don’t know where you found the sunshine today (I am happy you did, are you on vacation?). We had snow, rain and it was overcast all day.
    Coconut ice cream is my very, very favorite and mango makes it even better!

  3. No paleta trucks in my neighbhood. Just the soft ice cream kind. This look much more appealing.

  4. Susan says:

    Yum! If these came with a beach and a cabana boy, they’d be beyond perfection!

  5. These look wonderful! I’ll trade a piece of mango tres leches cake for one of your popsicles. :)


  6. Yvette says:

    YUM!!! I will be giving these a try with my left over coconut milk that is dyeing to be used. Ahh the childhood memories of the bells from the paleta cart. Great post and pics!

  7. @Susan: Can’t deliver either and we’re not about to do a sequel to How Stella Got Her Groove Back. You know how that turned out.

    @Kathleen: Awaiting my piece of that gorgeous whole-wheat version of tres leches with mango.

    @Clair and @Yvette: The paleta pusher is ubiquitous in NW Denver. I still like to give him some biz, since he works so hard walking the streets. Interestingly, I’ve never come across a female paleta seller except in the tiendas.

  8. Vanessa says:

    WOW! That sounds super yummy! I’m going to try making these totally dairy-free and use So Delicious Coconut Milk Creamer in place of the heavy cream. Can’t wait!!

  9. @Vanessa: Let us know what you think. I’m sure they are going to be delicious. I’ve made some for my vegan friends and they rocked. Also note, the longer you let the shredded coconut steep in the milky mixture the stronger the flavor.

  10. You have truly wowed me! First of all, I recognize that tablecloth print from Peru (and don’t try to tell me it’s not. : ) Those photos are fabulous! I love the big close-up of the bar. I’ve never had any that were as rich tasting as these look. I’m going to have to finally make them. Love your recipe and all those big chunks of mango! Did you grate a coconut or use unsweetened store-bought?

  11. @Lentil Breakdown: Wasn’t trying to deceive you – the textile is from Peru, but the colors were so bright, it was perfect for my photo. These are tasty paletas; they got the thumbs up by my neighbors including a 7th and 4th grader who tore them up. I used dried, unsweetened shredded coconut that I got from the health store.

  12. Karen Harris says:

    A couple of years ago my daughter and I were in Gilroy, CA at a cooking competition. While buying garnishes for my dish at a Mexican market she picked up a coconut paleta and we both fell in love. Since I just got some new molds we will definitely be making these this summer. Thanks so much for the recipe.

  13. I didn’t think you were trying to deceive me. Was just being a smarty pants. : )

  14. sippitysup says:

    I buy these on the streets of LA. I bet when you make them they are even better… GREG

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