MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paletas De Coco Rápidas (Quick Coconut Ice Pops)
 Categories: Desserts, Mexican
      Yield: 6 Paletas
 
 13 1/2 oz Can coconut milk
     14 oz Can sweetened condensed milk
    2/3 c  Half-and-half
    1/4 ts Salt
    1/4 ts Pure vanilla extract
    3/4 c  Unsweetened shredded
           - coconut; lightly toasted *
 
  Put the coconut milk, sweetened condensed milk, half-and-half, salt,
  and vanilla in a blender and blend until smooth. Stir in the coconut.
  
  If using conventional molds, divide the mixture among the molds, snap
  on the lid, and freeze until solid, about 5 hours. If using glasses
  or other unconventional molds, freeze until the pops are beginning to
  set (1-1/2 to 2 hours), then insert the sticks and freeze until
  solid, 4 to 5 hours. If using an instant ice pop maker, follow the
  manufacturer's instructions.
  
  * Note:
  
  Toasting coconut helps bring out the natural oil, the same way that
  toasting nuts makes the overall flavor deeper and more complex.
  
  Although you can toast shredded coconut on the stovetop, it tends to
  burn rapidly. I find that the best approach is to spread a thin layer
  in a shallow pan or sheet pan and toast in a 325°F oven for 10 to 15
  minutes. Move the coconut around every few minutes so that it toasts
  evenly. You'll know when it's done when it gives off a lovely nutty
  aroma and is golden all over.
  
  If you want to make a sweetened version, toss the shredded coconut
  with 2 tb of confectioners' sugar before you toast it.
  
  Recipe by Fany Gerson
 
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