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Mexican paletas - Dr. Pingel

Chocolate Chip Coconut Mexican Paletas

Total Time 1 hr
Servings 8


  • 2 cans (13.5 ounces) unsweetened full-fat coconut milk
  • 1/2 cup shredded coconut 
  • 1/4 cup honey or maple syrup 
  • Vegan dark chocolate chips, to taste


  • In a high-speed blender, blend together all the ingredients until well-combined.
  • Pour the mixture into popsicles molds.
  •  Top with 1-2 teaspoons chocolate chips.
  • Insert a stick into each mold and freeze for up to 1 hour.
  • Remove from the freezer and enjoy!