Miami-Inspired Paletas

Summertime is made for sunshine, pool time, and sweet, icy treats. One of our favorite ways to cool down in the summer is the delicious, natural taste of paletas. For those who do not know, paletas are like popsicles but are typically made with fresh fruit. They can come both in water-based and milk-based forms and are perfectly refreshing on a hot day.

Some of our favorite paletas are from our local paletero. If you are lucky to have one in your neighborhood, the bell chimes alone are enough to make your mouth water in anticipation of the sweet, refreshing treat in your near future. If a paletero doesn’t reside in your area, don’t fret. Paletas are super simple and fun to make at home! All you’ll need is fresh fruit and ingredients you likely already have—meaning you can find endless combinations to help you cool off.

Below are two of our favorite versions, inspired by the filled paletas you can find in most paleterias in Miami!

A strawberry paleta is show on a tray of ice

Ingredients:

Strawberry Paletas Mix

1 pound slightly overripe strawberries, hulled

¼ cup simple syrup, more or less to taste

¼ cup sweetened condensed milk

Avocado Paletas Mix

2-3 avocados, pitted

¼ cup honey or simple syrup, more or less to taste

2 ounces lime juice

Pinch of sea salt

Chocolate Shell Sauce

10 ounces bittersweet chocolate chips

⅔ cup refined coconut oil

Toppings:

2-3 large strawberries, thinly sliced (strawberry paletas)

1 lime, thinly sliced (avocado paletas)

Crushed Joy Cone sugar cones

An avocado paleta is show on a tray of ice

Instructions:

  1. Blend your chosen paleta mix ingredients in a blender. Strain through a fine-mesh sieve, if desired.
  2. Pour into a popsicle mold, leaving some room to place two strawberry slices on each side for the strawberry paletas or one lime slice on each side for the avocado paletas.
  3. Insert wooden sticks and freeze according to manufacturer directions.
  4. While the paletas are freezing, make the chocolate shell. Melt the chocolate in a heavy-bottomed pot over medium heat, stirring constantly. Once melted, add the refined coconut oil. Pour into a medium mixing bowl, cover, and cool to room temperature.
  5. Remove the paletas from the mold according to manufacturer directions. Once removed, dip into the chocolate shell sauce and top with crushed Joy Cone sugar cones.
  6. Place on a parchment-lined baking sheet and refreeze the paletas. Once frozen, paletas can be served immediately or covered in plastic wrap and stored in the freezer.

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