Coconut Horchata Paletas

Stephen A. Broeker

INGREDIENTS

1 cup unsweetened shredded coconut
1/2 cup uncooked white rice
2 teaspoons ground cinnamon
4 cups hot water
4 cups room temperature water
1 teaspoon vanilla extract
1/4 cup sugar

 

DIRECTIONS

  1. Preheat oven to 325 degrees.

    Place 1/4 cup coconut on a baking sheet.
    Bake, stirring occasionally, until coconut is lightly toasted, about 5 minutes.
    Set aside.

  2. To a blender add rice, the remaining 3/4 cup coconut, cinnamon and hot water.

    Cover and allow to steep for 15 minutes.
    Blend until smooth.
    Strain into a pitcher.

  3. Stir in room temperature water, vanilla and sugar.

    Taster for sweetness, and add more sugar if desired.

  4. Pour the coconut horchata into a popsicle mold.

    Freeze overnight.
    Serve, sprinkled with the toasted coconut.

  5. Serves 6.