Paletas mexicanas

Method

1. 1 Heat the fresh milk with cinnamon sticks and grated coconut for 12 minutes, then strain to remove the cinnamon.
2. 2 Mix the cornstarch with cold milk, then pour it into a pot and stir for 6 minutes until the mixture thickens.
3. 3 The crema is made with cornstarch and condensed milk, unlike paletas which are fruit juices made with only fruit and water.
4. 4 Mix in the condensed milk and vanilla extract, then let it cool completely.
5. 5 Pour the mixture into stick molds, then sprinkle with crushed chestnuts and raisins, and gently mix with a stick to distribute the ingredients evenly.
6. 6 Freeze for 8 hours, then dip the mold in warm water for 10 seconds to remove the stick without cracking.

With an appliance

• Oven 34 min

  Replace steps 1–2: place milk, cinnamon, coconut, and cornstarch paste in a heat-resistant saucepan, cook in a water bath on the middle rack of a 145°C oven for 18 minutes, stirring at the 9th minute, then strain out the cinnamon; lower heat will thicken the cream without burning, reduce stirring by about 6 minutes. Keep steps 4–6, and ensure it cools completely before pouring into molds.