Nothing hits the spot after a hot day better than an icy paleta (popsicle). My coconut horchata paletas will keep you cool all summer long. Made from a base of horchata, a popular Mexican drink made by soaking rice in water, my paletas are light and refreshing with a hint of vanilla.
Coconut Horchata Paletas
1 cup unsweetened shredded coconut, divided use
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
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. Taste 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.
Serves 6.
