Pina Colada Paletas

Creamy pina colada paletas are a special boozy summer treat for all adults at your next summer soirée! Pineapple, coconut, and rum combine to create the ultimate refreshing paleta that is sure to keep you cool all summer.

When it comes to simple summer desserts, there’s nothing easier or more beloved than the homemade paleta. Paletas can be made in all shapes, sizes, and flavors that are sure to satisfy every taste bud.

Today I want to share how to make a paleta – for adults.

Bring on the boozy paletas!  

A creamy pina colada paleta spiked with rum is the ultimate treat to get you through this brutal Texas heat.

Today I am teaming up with my sweet friends over at Imperial sugar to share a refreshing new way to enjoy a paleta.

Enjoy a taste of the tropics with these super creamy pina colada paletas. Coconut, fresh pineapple, rum combine to make an easy, summer treat that’s oh so refreshing.

Today I am sharing a fun new paleta recipe for pina colada paletas sweetened by Imperial Sugar.

Pina Colada Paletas
Creamy pina colada paletas are a special boozy summer treat for all the adults at your next summer soirée! Pineapple, coconut, and rum combine to create the ultimate refreshing paleta that is sure to keep you cool all summer.

Makes 6 paletas
Prep Time: 10 minutes
Freeze Time: 6 hours
Ingredients
2 cups diced fresh pineapple
1 cup unsweetened coconut cream
1/4 cup sugar
4 teaspoons fresh lime juice
1 ounce coconut rum, optional
Diced pineapple, optional
Toasted coconut, optional
In a blender, combine pineapple, coconut cream, sugar, lime juice, and rum. Blend until smooth.
Pour mixture evenly into popsicle molds. Freeze until solid, about 6 hours.
Serve garnished with diced pineapple and toasted coconut.
To Make Toasted Coconut: Toast in oven for 10 minutes, until golden stirring occasionally.

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Pina Colada Paletas

Author: Vianney Rodriguez

Ingredients

• 2 cups diced fresh pineapple
• 1 cup unsweetened coconut cream
• 1/4 cup Imperial sugar
• 4 teaspoons fresh lime juice
• 1 ounce coconut rum optional
• Diced pineapple optional
• Toasted coconut optional

Instructions

1. In a blender, combine pineapple, coconut cream, sugar, lime juice, and rum. Blend until smooth.
2. Pour mixture evenly into popsicle molds. Freeze until solid, about 6 hours.
3. Serve garnished with diced pineapple and toasted coconut.
4. To Make Toasted Coconut: Toast in oven for 10 minutes, until golden stirring occasionally.

Recipe Notes

Makes 6 paletas
Prep Time: 10 minutes
Freeze Time: 6 hours