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| 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.
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| Heat 1 Can Coconut Milk and Sugar |
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| Add Heated Mixture, Second Can Coconut Milk and Basil to Processor and Pulse |
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| Add Coconut and Pulse |
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| Pour Into Molds |
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| Cool and Nutty, Sweet with a Zing of Freshness |
