I kind of feel like I select friends based on how much they like to eat. This is totally unintentional but when so much of your life revolves around food I suppose that you gravitate towards people who share this trait.

Julia Child has famously said, “People who love to eat are always the best people.”
I wholeheartedly agree.

When I revamped my website, my lovely friend Melissa started doing the food photography for me. This was an excellent idea for a couple of reasons: one, that my photography sucks and hers is gorgeous. I would rather focus my energies on sharing what I am good at (clever nutrition advice and yummy plant-based food for busy lives). Working together also gives us even more excuse to hang out (and eat) together. With two kids and a business to run, scheduling time with my girlfriends ensures that I still have girlfriends.

But today we are taking the collaboration another delicious step farther by working together on some recipes that you will find on both our blogs. The first is a doozy in the best possible sense.

The weather has turned uncharacteristically hot here in Vancouver (NOT COMPLAINING), so staying cool has been top of mind lately. As is all the garbage that typically masquerades as frozen treats (I’m still a dietitian!). My taste buds have really shifted and I just don’t enjoy neon blue sugary chemicals like I used to.

Enter the paleta…which is a Mexican ice pop made from REAL fruit…not just coloured sugar water. That commitment to real flavour is what inspired these ice pops right down to the pairing of coconut with lime and cilantro. This article gets into the history of the paleta in Mexico.

I am so excited for how these turned out. They are a sweet-tart treat that you can adjust to your taste buds…and to the sweetness of your limes. I like it tart! And I would not blame you if you added a bit of tequila to the lime mixture.

Messing with the layers really helps create a different experience for your tastebuds but if you want to save time, you can blend all the ingredients together and it will be yummy, you just won’t get the sweet-tart play. You can also do 50/50 for ease. If you have a Zoku instant popsicle maker, the layers will be a snap.

coconut lime paletas on ice with lime

12 Low FODMAP desserts: Coconut Lime Paletas (Ice Pops)

Prep Time: 5 minutes
Total Time: 5 minutes
This sweet-tart treat is perfect for a summer day! Coconut, lime and cilantro (yes, cilantro!) make for a grown up treat that you will love. Vegan, gluten free and low FODMAP when you stick to a 1 pop serving.
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Ingredients

Simple Syrup – makes 1/2 cup

  • 1/4 cup maple syrup
  • 1/4 cup water, or pure cane sugar

Paletas

  • 14 oz can full fat coconut milk
  • 1/2 cup freshly squeezed lime juice, about 4-6 juicy limes
  • 1/4 cup lightly packed cilantro, leaves and tender stems
  • 1/4 cup prepared simple syrup
  • 2 tablespoons pure cane sugar
  • 1/2 teaspoon lime zest, (zest of 1 medium lime)

Equipment

  • High Speed Blender

Instructions 

  • Place the maple syrup and water in a small pot. Over medium heat, bring the mixture to a simmer and stir until syrup is dissolved, about 2-3 minutes. Remove the mixture from the heat and cool to room temperature.
  • You can make your pops in layers of coconut and lime or you can just blend the whole thing together for ease! To make blended popsicles, simply add coconut milk, lime juice, cilantro, simple syrup, sugar and lime zest to a blender and blend until smooth, about 1 minute. Pour into popsicle molds and freeze for at least 4 hours or overnight.
  • To make layered popsicles: In a blender, blend coconut milk and sugar until combined. Pour into a liquid measuring cup, stir in the lime zest and set aside.
  • Rinse the blender and add the lime juice, cilantro and ¼ cup of the cooled simple syrup. Blend until smooth, about a minute. Taste and add more simple syrup if you like your popsicles sweeter.
  • To assemble the popsicles: start with the coconut milk mixture and fill molds 1/3 full.  Freeze for about an hour, or until lightly set. Add a layer of the cilantro lime mixture and freeze again for about an hour. Finally add the remaining layer of the coconut milk mixture. Using a wooden skewer or chopstick, swirl the layers together if you wish. Freeze for 4 hours or overnight.

Notes

These pops are low FODMAP as long as you make 7 or more popsicles from the recipe. At 6 popsicles they just edge over the low FODMAP mark.
Cuisine: American, Mexican
Course: Dessert, Snack
Author: Desiree Nielsen, RD

Photo (and awesomeness) credit: Melissa Quantz

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