Peach Blackberry Paleta
Peach slivers and blackberry purée with lime zest, coconut milk, and chili powder all frozen into an ice pop.
PEACH BLACKBERRY PALETA INGREDIENTS:
2 cups | DOLE® Chef-Ready Frozen Peach Purée, thawed |
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24 each | DOLE Chef-Ready Cuts Peach Slivers, thawed |
2 cups | Sweet coconut cream |
4 Tablespoons | Lime juice, fresh |
½ cup | Agave syrup |
1½ cups | DOLE® Chef-Ready Frozen Blackberry Purée, thawed |
¾ teaspoon | Chili powder |
PALETAS DIRECTIONS:
- Place 2½ Tablespoons peach purée into 12 each ice popsicle molds.
- Stick one peach sliver into each ice popsicle mold add popsicle stick; place in freezer for 1 hour, or until firm.
- In medium bowl, whisk together coconut cream, lime juice and agave until well combined.
- Pour 2½ Tablespoons coconut mixture into each popsicle mold and add one more peach sliver. Allow to freeze overnight or until fully solid.
- In a small mixing bowl, combine blackberry purée and chili powder, mixing until well combined. Transfer into a tall thin glass. Set aside.
- Remove Paletas from molds and dip each into purée on an angle; place on flat freezer-safe surface. Allow to freeze for 1 hour, or until blackberry layer is solid.
Yield: 10 portions