Photograph of the finished Paletas mexicanas

Mexico · Que kem sữa dừa hạt

Paletas mexicanas

30 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 6 cups
  • Photograph of Sweetened condensed milk Sweetened condensed milk 2 ½ cups
  • Photograph of Shredded coconut Shredded coconut 11.3 oz
  • Photograph of Cornstarch Cornstarch 2.8 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Chestnut Chestnut 5.6 oz
  • Photograph of Raisins Raisins 4.9 oz
  • Photograph of Vanilla Vanilla 1 ⅓ tbsp

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.

Start cooking