Coconut paletas Recipe - Los Angeles Times
When chef René Redzepi was developing his most recent international pop-up, Noma Mexico, one of the first things he did was contact Rosio Sanchez, who spent years as Noma’s pastry chef, and who...
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Ingredients
- ½ cup (50 grams) cacao nibs
- Scant ½ cup (100 grams) water
- ½ cup plus 2 tablespoons (125 grams) sugar
- Salt
- 2 1/3 cups (534 grams) milk, preferably raw
- About 1 ¾ cups (400 grams) coconut puree
- ½ cup plus 3 tablespoons (134 grams) sugar
- Toasted cacao nibs
- Heavy cream, for dipping
- About 1 3/4 cups (100 grams) raw coconut flakes
- Scant 1/2 cup (50 grams) powdered sugar
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