Tender Coconut Paletas
While paletas is the mexican name of ice candy or golas, what makes them different is the usage of tropical flavors and fruits. I went from pineapple to avocados before settling down to Tender coconut.
We make tender coconut ice-cream and it is pretty popular in India but never had tasted it in icecandy so got curious. You have to use a lot of pulp for this or do like I did enhance it by adding a little sugar to get the juices out. Do not use the coconut water for additional flavors...as coconut water starts fermenting faster and you may end up with toddy paletas...
Going by the reactions I got from the boys, this flavor is here to stay..
1 cup tender coconut flesh
1 litre water (distilled preferred)
1 lemon's juice
8 tbsp sugar (this depends on taste, but frozen foods taste blander than their liquid form, so adjust accordingly)
a pinch of salt
1) Mix the water sugar and let it boil until the sugar dissolves. Now reduce to low flame and let it reduce a bit.
2) Add the lemon juice and stir well. Take off the flame and let it cool down
3) Blitz the tender coconut into a smooth paste, you could add a tspn of sugar in this to give it some help.
4) Add a bit of the sugar syrup and start belnding until it becomes fluid
5) Mix the coconut pulp with the rest of the sugar syrup. Add a pinch of salt to taste.
6) Prepare your ice candy moulds by running them under tap water.
7) Fill the pulp into each mould leaving about 1/4th inch gap from the rim.
8) Freeze 4-5 hours .
9) Demould by running under tap water.
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