Recipes Desserts:

Key Lime Paletas

Evan Kalman
Key Lime Paletas


Makes about 8 3-ounce paletas:

6 oz (3/4 cup) Key lime juice – from approximately 20 Key limes or 6
regular limes
1 tablespoon Key lime zest
14 oz can (1 3/4 cup) sweetened condensed milk
8 oz (1 cup) plain Greek yogurt
Pinch of salt
2 or 3 cups crushed graham crackers

The Prep

  • Zest limes until you have about 1 tablespoon and add it to a
    medium-sized bowl. In a small measuring cup, juice enough limes until
    you have 3/4 cup of fresh lime juice. Add it to the bowl with the
    zest. Whisk in the sweetened condensed milk, Greek yogurt, and a pinch
    of salt. Whisk again to combine.
  • Divide the mixture among the ice-pop molds filling almost to the top
    and insert a stick into each. Transfer to the freezer and freeze until
    solid, about 5 hours.
  • While the paletas are freezing, prepare the crushed graham crackers by
    pulsing in the bowl of a food processor until they look like coarse
    sand. Set aside in an air-tight container until the paletas are ready.
  • To serve, pour the crushed graham crackers onto a plate. Dip each
    ice-pop mold in warm water for about 10 seconds to unmold. Press each
    side into the crushed graham crackers making sure to coat completely.
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