These paletas are my last ditch effort to enjoy the summer sun!
I’ve been loving making paletas all summer because they are refreshing, don’t require any cooking so you can stay out of the heat, and are very easy to make into a healthy treat.
Plus, with this particular paleta recipe I was able to exercise my creativity by painting the chamoy onto the popsicle molds using a pastry brush. If you don’t have a pastry brush you can always pour a drop into the mold and then use a toothpick to swirl it around.
This recipe has no additional sugar besides the chamoy. If you get a storebought chamoy it will be higher in sugar than if you were to make it at home. But either way, you’re only getting about 1-2 tsp per paleta so it’s still very low in sugar!
Pineapple Chamoy Paletas
Equipment
- 4 popsicle sticks
- 1 popsicle mold
Ingredients
Main Ingredients
- 10 oz pineapple chunks with juice
- 2 tbsp coconut cream
- 8 tsp chamoy
Instructions
Recipe Steps
- Place the pineapple chunks and coconut cream in a blender10 oz pineapple chunks, 2 tbsp coconut cream
- Blend until fully combined
- Place a drop of chamoy in the tip of each popsicle mold. Using a pastry brush, brush chamoy onto the insides of the popsicle molds (I like to do it one side but do as much as you like!)8 tsp chamoy
- Pour the pineapple mixture into the popsicle molds, distributing evenly.
- Place one drop of chamoy at the top of each popsicle mold, and stir briefly using a toothpick or butter knife.
- Insert popsicle sticks into the molds and freeze for a minimum of 4 hours.