Coconut Basil Paletas

Coconut Basil Paletas Ingredients

I recently had a trip to an uptown shop, where I had my pick of almost any flavor of gelato.  I must have caught a fever, because I decided to forgo my natural choice, my most-loved chocolate.  Instead, I chose, *gasp*, coconut basil gelato.  Deep, rich chocolate will remain my first true love, but coconut basil is more than just a fling!  Shhhh!  Don't tell Ghirardelli!

With weak knees and palpitating heart (remember, I just fell for a new flavor) I knew I must replicate it in my favorite form, the paleta.  My best guess at how to make this flavor was thrillingly delicious, combining the nutty sweetness of coconut with a zing of freshly picked basil!

Coconut Basil Paletas Recipe

Original Recipe by Cindy Best

2 cans coconut milk (not low fat)

1/2 cup sugar

1/2 cup sweetened coconut

15-20 fresh basil leaves

Heat 1 can of coconut milk on low in pan on stovetop, add sugar and stir until sugar is dissolved.  Pour mixture into food processor, add the second can of coconut milk and basil leaves.  Pulse until basil is in very small bits.  Add coconut and pulse 3-5 times to stir.  Pour mixture into molds.  Freeze for 30-45 minutes, add sticks, freeze 6 hours of overnight.  This pop, though appearing milky, is actually an ice paleta, as most that are fruit based.

Heat 1 Can Coconut Milk and Sugar

Add Heated Mixture, Second Can Coconut Milk and Basil
to Processor and Pulse

Add Coconut and Pulse

Pour Into Molds

Cool and Nutty, Sweet with a Zing of Freshness