If you’re as passionate about frozen, no-bake desserts as I am, you’ll fall head over heels for this creamy coconut Mexican ice cream recipe. Known as paletas in Mexico, these cool, dreamy treats are packed with coconut flavor and come together with just a handful of easy-to-find ingredients. This coconut Mexican ice cream tastes decadent yet transports you straight to a summer street in Mexico, each bite bursting with rich coconut, sweet milk, and a hint of vanilla. With no special equipment needed, this is the ultimate homemade dessert for coconut lovers and anyone seeking a refreshing spin on classic ice cream.
The Story & Connection
Memory and Meaning
I still remember the first time I tried coconut Mexican ice cream from a street vendor during a trip to Oaxaca. It wasn’t just the creamy texture or the pure coconut flavor that stuck with me, but the genuine joy that filled each sunny afternoon. Every paleta felt like a celebration, a simple pleasure to cool off with friends and family. Here in Brooklyn, whenever I crave those carefree moments, making homemade coconut Mexican ice cream reconnects me to those vibrant days. The blend of flavors transports me back, reminding me how food can create anchors to both memory and happiness in the kitchen.
Kitchen Context and Emotion
In my own kitchen, recreating coconut Mexican ice cream feels like inviting a burst of sunshine into my day. There’s something truly heartwarming about sharing a batch with friends, watching their smiles as they taste the dreamy richness and flakes of real coconut. Knowing you don’t need an ice cream machine, just a bowl and a freezer, always amazes people. This recipe’s simplicity nurtures both novice cooks and seasoned dessert lovers alike. And if you love experimenting, it ties perfectly with recipes like my best pineapple and coconut ice cream or even classic smoothed-out bars such as cottage cheese ice cream bars.
Ingredients List
- 1 cup unsweetened shredded coconut
- 1 cup Mexican crema (or creme fraiche)
- 1 cup whole milk
- 8-10 oz sweetened condensed milk
- 1/2 tsp vanilla extract, or coconut extract
- 1/4 tsp cellulose gum, or 2 tsp corn starch
Unique or Sensory Ingredients
What makes coconut Mexican ice cream stand apart is its creamy coconut-forward base and the sensory delight of real coconut flakes in every bite. Mexican crema brings a unique tanginess and smooth texture that plain milk simply can’t match. As you eat, the shredded coconut mixes chewy bits with the base’s luscious texture, creating an experience no store-bought option can match. Sweetened condensed milk intensifies everything, transforming each paleta into a melt-in-your-mouth treat, especially when you elevate it with a splash of coconut extract for an even more tropical result.
Smart Substitutions + Health
If you’re dairy-free, swap Mexican crema and whole milk with full-fat coconut milk for extra rich coconut Mexican ice cream pops. For a lighter version, use low-fat Greek yogurt or even evaporated milk mixed with your favorite plant-based sweetener. Can’t find cellulose gum? A simple slurry of corn starch thickens beautifully without altering taste. Looking for less sugar? Select unsweetened condensed milk and up your vanilla for natural sweetness. For folks interested in keeping it lower carb, unsweetened shredded coconut and a sugar-free condensed milk substitute also work like magic, creating an indulgent treat without compromise.
| Swap Ingredient | For | Result |
|---|---|---|
| Coconut milk | Whole milk + Crema | Vegan or extra coconut-rich |
| Corn starch | Cellulose gum | Thickens without additives |
| Low-fat yogurt | Crema | Lighter, tangy ice cream |
Step-by-Step Instructions
Detailed Steps with Tips
1. In a large mixing bowl, whisk together the whole milk, Mexican crema, sweetened condensed milk, vanilla or coconut extract, and cellulose gum until the liquid is perfectly smooth and blended. If you’re using corn starch instead of cellulose gum, dissolve it in a splash of cold milk first.
2. For a silkier base, gently heat the milk, crema, and condensed milk in a saucepan over low heat, then whisk in your corn starch slurry until the mixture thickens ever so slightly. Stir constantly to avoid clumping. Take the mixture off the heat and allow it to cool down fully before using
3. Once cooled, fold in the unsweetened shredded coconut, making sure every spoonful gets plenty of coconut. This is when the aroma truly comes alive, don’t rush it.
4. Pour the creamy coconut mixture into popsicle molds, filling each almost to the top. Sprinkle a bit more shredded coconut on each pop for an irresistibly inviting crumbly cap that toasts up lightly once frozen.
5. Freeze for eight hours, or overnight for best texture. When you’re ready to enjoy your coconut Mexican ice cream, run each mold under warm water for ten seconds. The paletas will slide out perfectly, staying creamy without icy crystals.
Mistakes to Avoid
One of the most common mistakes with coconut Mexican ice cream is skipping the cooling step before folding in the coconut, which can lead to uneven texture. Avoid over-stirring after the coconut’s added as this prevents icy bits from forming. Don’t use sweetened shredded coconut unless you reduce other sugars in the recipe, too much sweetness will overwhelm the balanced flavor. Also, resist the urge to freeze in too shallow layers, as full-size paletas stay creamier. For best results, follow the exact freezing time and always store well-sealed to prevent freezer burn.
Serving, Storing, and Variations
Creative Serving Suggestions
Coconut Mexican ice cream paletas are best enjoyed straight from the freezer, but I love dipping them in melted chocolate for a shell that cracks deliciously with every bite. Sprinkle chopped pistachios or drizzle with dulce de leche before serving at summer cookouts. For a tropical platter, pair these with slices of grilled pineapple or mix with pineapple coconut ice cream for variety. Hosting a brunch? Serve alongside strawberry cheesecake bars for a no-bake dessert sampler that’ll have everyone raving.
Storage Tips and Dietary Versions
Store these paletas in a covered freezer-safe container, separating layers with parchment paper to keep them from sticking. Properly stored, coconut Mexican ice cream pops keep fresh for up to three weeks without losing their creamy texture. Want to make ahead? Prep and freeze an extra batch for impromptu treats all summer. To make a vegan alternative, substitute coconut cream and a dairy-free condensed milk. If you’re cutting sugar, opt for monk fruit or another natural sweetener with unsweetened coconut milk. Catering to gluten-free friends? Every ingredient here is naturally gluten-free, and substituting cornstarch for thickening keeps the base celiac-safe.
| Variation | Key Changes | Description |
|---|---|---|
| Vegan | Coconut milk, plant condensed milk | Dairy-free, coconut-heavy pops |
| Low-Sugar | Sugar substitute, unsweetened coconut | Healthier with same creamy bite |
| Chocolate-dipped | Dip in dark chocolate | Crunchy, decadent shell |
FAQs
What is the Mexican ice cream called?
In Mexico, frozen desserts on a stick are called paletas. Paletas can be made with a creamy base (like coconut Mexican ice cream) or fresh fruit juices. When sold in a cup or cone, the creamy, homemade style is also known as nieve or helado.
What are the ingredients in Helados Mexico coconut ice cream?
Helados Mexico coconut ice cream usually features coconut milk, shredded coconut, whole milk, sugar or sweetened condensed milk, and sometimes eggs or cream for extra richness, plus a hint of vanilla or coconut extract, very similar to this homemade coconut Mexican ice cream recipe.
Why is Mexican ice cream different?
Mexican ice cream often uses crema (a slightly tangy cultured cream) and a high proportion of real milk or coconut, creating a richer, denser texture than typical American supermarket ice creams. Many recipes, including coconut Mexican ice cream, feature less air and more mix-ins, making each bite extra creamy.
What flavor is pinon ice cream?
Pinon ice cream is a unique Mexican and Southwestern flavor starring piñon nuts (pine nuts), which add a buttery, savory, slightly piney taste. While not as well-known as coconut Mexican ice cream, pinon flavor delivers a sweet nutty creaminess beloved in many artisan shops.
Conclusion
Coconut Mexican ice cream isn’t just a recipe, it’s a passport to nostalgic summer moments, all with the easiest no-bake prep. With a base as adaptable as this, you can craft vegan, low-sugar, or classic versions to share with family year-round. Next time you crave a taste of the tropics or seek to impress guests with something truly unforgettable, I encourage you to reach for this coconut-packed treat. If this recipe sparks your curiosity, don’t miss out on more crowd-pleasing desserts like no-bake lemon cream cheese bars, citrus cheesecake, or cottage cheese ice cream bars. There’s magic in no-bake desserts, and I hope you’ll try this coconut Mexican ice cream and make it a new favorite in your home!
Print
Easy Creamy Coconut Mexican Ice Cream (Paletas) Recipe – Best Homemade Dessert
- Total Time: 8 hours 10 minutes
- Yield: 10 paletas 1x
- Diet: Vegetarian
Description
These coconut mexican ice cream paletas are pure tropical comfort, creamy, dreamy, and so easy to whip up. They’re going to have you falling in love with coconut all over again, trust me, they might even convert the skeptics!
Ingredients
1 cup unsweetened shredded coconut
1 cup Mexican crema (creme fraiche)
1 cup whole milk
8–10 oz sweetened condensed milk
1/2 tsp vanilla extract, or coconut extract
1/4 tsp cellulose gum, or 2 tsp corn starch
Instructions
1. In a big bowl, whisk together the milk, Mexican crema, sweetened condensed milk, vanilla (or coconut) extract, and cellulose gum until silky smooth.
2. Alternatively, gently heat the milk, crema, and condensed milk in a small saucepan over low heat, add the cornstarch slurry, stir until slightly thickened, then let cool.
3. Once cooled, fold in the shredded coconut until it’s evenly distributed.
4. Pour the creamy mixture into popsicle molds, then sprinkle a bit more coconut on top for a fun finish.
5. Freeze for at least 8 hours, then briefly run the mold under warm water to pop out those luscious coconut paletas.
Notes
Store your paletas in the freezer for up to 2 weeks, though they’re best within the first week before ice crystals form.
If your coconut paletas stick in the mold, let them sit at room temperature or dip the mold in warm water for a few seconds to help them release.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 paleta
- Calories: 180
- Sugar: 16g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg