Put Down the Popsicle and Make These Fresh Coconut Paletas

A popsicle is a many-splendored thing. It stains your mouth a rainbow of artificial colors and slakes your thirst for syrupy sweetness on a sweaty-ass day.

These are not necessarily bad things, but they could be improved upon.

Behold, the paleta. Mexico's unrefined answer to the popsicle is typically a blend of frozen whole fruit and flavorings like hibiscus and chile.

Unlike popsicles, paletas tend not to turn watery—they're more of a frozen meal on a stick. And the fresh coconut ice pop from La Newyorkina—NYC's paleta queen—is no exception.

You'll need a whole coconut for this. Drain it of its sweet coconut water (save it for a hangover helper) and crack it in the oven—no machete required. Then you'll make some basic coconut milk, blending the fresh coco meat with hot water and straining.

Add some cow's milk, a few shavings of fresh coconut, Mexican cinnamon, sugar, and a splash or three of rum or coconut liquor, and your paleta base is ready to get molded.

Freeze those suckers until solid and enjoy on a fire escape, listening to the siren song of your neighborhood ice cream truck as it plods away.