In the blender vase, combine beans, coconut milk, evaporated milk, and cinnamon powder.Blend until the beans are dissolved into the liquid. Strain it and discard solids.
2. Heat
Pour into a medium saucepan and add the raisins. Heat over low heat until it just starts to break the boil. Remove from the heat.Place on the counter and cover with a clean tea towel and cool to room temperature.Add sugar and stir. Taste and more sugar to taste if you find it necessary.
3. Freeze
Pour the liquid and raisins equally into the popsicle molds (how many will depend on the size of the molds). Divide the cookies equally into the molds.Cover and place the stick. Freeze until they harden (3-4 hours)
4. Serve
Remove from the freezer and the molds, and serve right away.
Video
Notes
I used sultanas because black raisins looked a bit funny in the paletas.I did not need to add salt because I used canned beans and they were salty enough. If you use home-boiled beans, add a pinch of salt.The reason why I heated the mix was to rehydrate the sultanas for a better texture. It isn't strictly necessary, but I found that softened sultanas were better in these paletas.For a vegan dessert, use more coconut milk instead of the required amount of evaporated milk. And don't add cookies, they're not vegan.