Addictive Coconut Paletas from Damian DTLA

Chef Chuy Cervantes holds a plate of paletas, photos by Carolina Korman

For Issue 19, we leant into Summer and—of course—had to feature the magical paletas from Damian DTLA. They were kind enough to give us their secret recipe, so you can make them at home for your next backyard bash.

The full rainbow of flavors, including blood orange, raspberry , coconut and lychee rose

Coconut paleta with its dusting of toasted coconut

Yield 10-12 Paletas

Ingredients

  • Coconut milk: 3 cups

  • Sugar: ½ cup + 2 tablespoons

  • Glucose powder: 3 tablespoons + 1 teaspoon

  • Sorbet stabilizer: ½ teaspoon

  • Salt: To Taste

White Chocolate Shell

  • White chocolate: 1 ⅔ cups

  • Cocoa butter: 5 tablespoons + 1 teaspoon

  • Toasted coconut flakes as needed Directions:

Directions

1.     Combine coconut milk, sugar, glucose, stabilizer and salt in a medium pot.

2.     Bring to a boil to combine all ingredients, then shut off and cool.

3.     Use a hand blender to fully combine the mixture. 

4.     Using paleta molds and popsicle sticks, fill with the mixture and freeze.

5.     Over a double boiler, melt and combine the white chocolate and cocoa butter. Remove and reserve once combined.

6.     Once frozen, dip the paletas in the white chocolate and sprinkle with toasted coconut flakes.

Please note that the conversions have been rounded for convenience, and teaspoons have been converted to tablespoons for ease of measurement.

Courtesy of Damian DTLA

Seasonal RecipesLisa AlexanderDessertsComment