Creamy, frozen vegan coconut paletas are just the ticket for a sweet tropical summer treat with coconut milk and vanilla!

The weekends are getting hotter, and there is no way I am going to miss out on some sweet summer treats with the boys. I’m a sucker for anything coconut flavored. And since a trip to Hawaii isn’t in my immediate future, I’m falling back on these vegan coconut paletas.

Vegan coconut paletas on a bowl of ice and white background, shot from overhead

To make these vegan-friendly, we switched America’s Test Kitchen’s called for honey for regular white sugar. It was a little too cloyingly sweet and competed with the coconut flavor. If you want you can also substitute other sweeteners, but I chose to stick with what I had on hand.

What are Paletas?

Paletas are like a luxurious popsicle, focusing on fresh ingredients like fruit and milk. You can find fruit based paletas, or some of the more creamy varieties like these vegan coconut paletas. They are becoming more common in boutique ice cream shops, and even down the grocery aisles. But I always recommend giving a shot to the homemade ones like these!

How to Make Paletas

Like popsicles, they are frozen into molds. You can use whole fruits in your paletas, or blend them in a food processor or blender for a smooth texture.

You can find silicone popsicle molds, like the ones I use here. I like that they are easy to store, and can be tossed into the dishwasher. Pour your paletas mixture into the ice pops mold and freeze for 4-6 hours, or overnight. Run the mold under warm water for about 30 seconds to release the paletas. Of course there is always the old school paper cups for popsicles, so you just have to tear them off and devour on a hot summer day!

Gather your fresh ingredients – you can use any fruits you like, but I went with creamy whole fat coconut milk.

Blend ingredients – I blended my paletas to get a smooth consistency. Shaking a can of coconut milk doesn’t always break up the fat completely, so this was the best way to ensure consistency in these creamy coconut popsicles.

Pour the mixture into an ice pop mold. Place the popsicle sticks into the molds and freeze them for at least 4-6 hours, or preferably overnight.

To remove the paletas from the molds, run them under warm water for about 30 seconds to loosen the paletas from the molds.

Vegan coconut paletas on a bowl of ice and white background, Photo taken close up to see texture

Ingredients to Make Vegan Coconut Paletas

  • Coconut Milk – Use whole fat coconut milk for the best texture
  • Vanilla Extract – a real vanilla extract will give you the best taste
  • White Sugar – you can use other sweeteners, like honey, but to keep these vegan be sure to use a vegan sweetener
  • Salt – Just a pinch will give you a more rich, and deep flavor.
  • Unsweetened Shredded Coconut – You can use more to mix them into the paletas, or you can sprinkle them on top of the molds before freezing

Additional Add Ins for Vegan Coconut Paletas

  • Sliced Strawberries
  • Crushed Pineapple
  • Lime Zest
  • Grated Chocolate
  • Passionfruit

These are a fabulously easy recipe that are so much fun to make with kid. They can make their own using fresh fruit and add ins. My boys love these and get so excited with the popsicle molds come out for summer. I hope you will enjoy these and tag me on Instagram!

Vegan coconut paletas on a bowl of ice and white background with coconut shreds all around.
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Vegan Coconut Paletas

  • Author: Megan Keno
  • Prep Time: 10 Minutes
  • Freeze Time: 6 Hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 1x
  • Category: Ice Cream
  • Method: Freezer
  • Cuisine: Latin
  • Diet: Vegan

Description

Easy, vegan coconut paletas are perfect for summer!


Ingredients

Units Scale
  • 2 cups Canned Full Fat Coconut Milk
  • 1/4 cup Sugar
  • 1 Tbsp Vanilla Extract
  • 1/4 tsp Salt
  • 1/4 cup Unsweetened Flaked Coconut

Instructions

  1. In a blender, pour coconut milk, sugar, vanilla, and salt together. Cover and blend until smooth. Alternatively, you can whisk this all together in a large bowl. I prefer to use a blender to ensure it is entirely smooth.
  2. Divide the mixture between the molds. Sprinkle shredded coconut over the mixture. Cover and place popsicle sticks on top. Freeze for 4-6 hours, or overnight for best results.
  3. To serve, hold the mold under warm water for at least 30 seconds until the molds start to wiggle off of the paletas. Serve immediately.

Keywords: Ice cream, Paleta, Latin, Mexican, Gluten Free, Vegan, Dessert