Here I am with my paleta cart…Oh how I wish! 

The days of Pinterest are ever prevalent in our making meals nowadays and with confidence I attest that this is a good thing. My cooking and repertoire have been pretty diverse for some time now but Pinterest has helped take it up a notch by pushing some of my great recipes a little further. I would love to tell you this is some complexly amazing dish, but only the later is true….which is a good thing. I have adapted the recipe for Mexican Flag Paletas to make it sweeter and simpler. Sometimes simple wins the prize and in the world of fresh and organic paletas, Spanish for popsicles, this takes first place for me. Deliciously and colorfully made for any occasion whether Mexican or not and for any age these Mexican Flag Paletas are sure to win the hearts of your guests for a sweet ending.

Mexican Flag Paletas

Ingredients

• GREEN LAYER 
• juice of 8 limes
• 4 tsp sugar, to taste
• three drops of green food coloring
• WHITE LAYER
• 1 cup coconut milk
• 2 tsp sugar to taste
• RED LAYER
• 4 tsp sugar
• about 10 large strawberries

Utensils

• popsicle mold (for 10 popsicles)

• glass measuring cup

• small saucepan

• wooden cooking spoon

• measuring spoons

• cutting board

• santoku knife

• blender/food processor

Prepare

1. To make the green layer, place the lime juice in a glass measuring cup. Place 1 cup of water and 4 tsp sugar in a small saucepan and heat until water is warm and sugar has dissolved. This make a simple syrup base. Place food coloring in and stir until even in color.
2. Pour the lime juice about 1/3 of the way up into each of 10 popsicle molds. Freeze the molds until the layer is almost frozen solid. 
3. Mix the coconut milk and sugar and pour in another 1/3 of the way into each popsicle mold, while inserting the popsicles sticks and securing with the lid/popsicle stick holder. Allow to freeze for up to 6 hours.
4. Make a simple syrup again with 1 cup of water and 4 tbsp. sugar in the saucepan and pour into a blender or food processor. Remove stems from strawberries, place in blender/processor, and blend until smooth.
5. Fill the remaining spaces of the popsicle molds with the strawberry mix and allow to freeze for about 6 more hours.
6. When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds. Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.