Paleta de batata y coco (sweet potato popsicles) is the perfect summer treat, easy to make, refreshing, nutritious, and calls for few ingredients. Great as an afternoon snack and as a delicious frozen treat, this batata popsicle recipe is always a favorite with kids and grownups.
Why we ❤️ it
In my head, these coconut and sweet potato pops) and summer are indelibly connected. It starts with a creamy mix of sweet potato, coconut milk, and milk, and ends with these amazing popsicles that kids and grownups will love equally.
Once I embarked on this project I realized that sweet potato popsicles are a very good option as a snack for the little ones. Taking care not to make it too sweet, it is not only very refreshing but also quite nutritious.
Paleta de batata y coco (sweet potato popsicles).
Batata is what Dominicans call the ubiquitous sweet potato used in our cuisine. Dominican batata is called Japanese yam in English.
Dominican batatas are technically sweet potatoes, although a different variety from the orangey one available in most countries. You can read more here. You could use whatever sweet potato you find, but bear in mind the texture and flavor will be different.
You can use almond milk, or another milk substitute if you wish. Instead of sugar, use a sweetener of your choice if you like. Substitutions may change the flavor, so keep that in mind.
About this recipe
These were available as frozen jars, and in ice pops in plastic bags (esquimalitos) when I was a kid, but homemade popsicles are more environmentally friendly, as you can use the popsicle molds time and time again (some come with reusable popsicle sticks).
I am sure there can't be many ways to combine these ingredients, so my recipe won't be far from any other. Let me know if yours is different.
This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!
[Recipe + Video] Paleta de Batata y Coco (Creamy Coconut and Sweet Potato Pops)
- 1 pound [0.45 kg] of batata, (sweet potato), peeled
- ¼ teaspoon salt
- 2 cups milk (whole or skim), (full fat or evaporated)
- 1 cup coconut milk
- 2 teaspoons vanilla extract
- ¾ cup sugar (white, granulated), (may not be used all)
- Cut the sweet potatoes into small pieces. Boil in salted water until it's fork-tender. Remove from the water, discard water and let the batata cool to room temperature. Once cool mash a bit (only necessary if you don't have a strong blender).
- Mix sweet potatoes, milk, coconut milk, vanilla, and sugar. Blend to a liquid state. Taste and add more sugar to taste if you find it necessary (I did not).
- Pour into the popsicle molds (Amazon affiliate links) or plastic cups, cover and place the stick. Freeze solid. Serve once frozen.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
When I was a kid I spent many a summer in the Santo Domingo neighborhood of San Carlos, where one of my aunts lived. Back then it was the kind of old-fashioned middle-class neighborhood you see in movies depicting the Spanish Caribbean. It was a quiet place of tranquil streets and alleys, and colorful old houses that lent itself to childhood exploration.
Besides the sad memories of Hurricane David pounding Santo Domingo into a pulp, the other clear memory I have of those days in San Carlos was walking every afternoon to buy helados de potecitos (homemade ice cream in baby food jars) at a neighbor's house.
Of all the flavors available in those days -some not very healthy - batata (sweet potato) was my favorite. Some time ago I decided to recreate my favorite childhood treat in the form of creamy popsicles.
As the Dominican saying goes: "Cuando el hambre da calor, la batata es un refresco" (when hunger makes you hot, sweet potatoes are a cold drink). And if it is this insane heat to blame for it, make yourself a sweet potato popsicle, the perfect summer treat.