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TCP Kitchen

Frozen Treats

Hello, July! Hello, Texas heat! Hello, relief.

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.

July 2024 Recipe Contest