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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Paletas/Ice Cream » Piña Loca Paletas

Piña Loca Paletas

June 24, 2019Leave a Comment

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If you enjoy piña loca, then why not piña loca paletas? I am officially kicking off the summer of 2019 with this crazy pineapple paleta! Just when you think everything and every flavor has already been done, the piña loca happens! Many of you that have been following my food journey, know how special the pineapple is to me. And for those of you who are following me for the first time, here is why. My dad, Ramiro, lovingly gave all of us kids a nickname soon after we were born. My nickname was piñita(little pineapple). Most likely is was due to my light colored hair that stood straight up and all over resembling the top of a pineapple, lol!

Crazy for piña? Click the link to see the full recipe for Piña Loca!! https://pinaenlacocina.com/pina-loca-pineapple-antojitos/

Piña Loca Paleta

Freshly blended pineapple agua fresca and your favorite Mexican-style tamarindo candy! Sweet, tart, spicy and ice cold! Perfect paleta for the summer!
5 from 1 vote
Print Pin Rate
Course: Antojitos, Paletas
Cuisine: Mexican
Prep Time: 35 minutes minutes
1 day day
Total Time: 1 day day 35 minutes minutes
Servings: 12 Paletas

Ingredients

  • 5 1/2 cups fresh pineapple diced
  • 4 cups water
  • Juice of 1 large lime
  • Agave syrup to taste
  • Assorted soft Mexican tamarind candies chopped
  • Chamoy salsa
  • Your favorite chile limon powder
  • 12 (5.5-6 ouncdisposable cups with lids
  • 6 large craft sticks cut in half

Instructions

  • In the blender combine the 4 cups fresh pineapple, 4 cups of water, juice of 1 lime and agave syrup(to taste). Blend on high until very smooth.
  • Taste for sweetness and adjust if needed. Let agua fresca sit until the foam on top reduces and settles. Or you can scoop it out. If using a power blender, like a vitamix, there is no real need to strain the agua fresca. Otherwise I would suggest straining through a wire strainer after the foam settles.
  • When ready, place your disposable cups on a tray or baking sheet. To each cup, pour in 1 tablespoon of chamoy, 1/2 teaspoon of chile limon powder, a few pieces of pineapple and a few pieces of the smaller tamarind candies.
  • To each cup pour in 1/8 cup of agua fresca. Stir each one gently and let sit for 5 minutes. The pour in enough agua fresca until it comes up to the halfway mark on the cup. Add in a little more chile limon seasoning and chamoy. Add a few more pieces of tamarind candy and pineapple. Repeat with agua fresca, pineapple, chile limon and chamoy.
  • After cutting the slits in the lids, push the sticks in the opening, cut side down. Secure onto filled cups, making sure sticks are centered and lids are tight. Freeze overnight or if you have time, 24 hours is best. When ready, remove from freezer and let stand at room temperature for a few minutes before removing from cup.

Notes

For a quicker version, you could use canned pineapple and juice. But I do suggest using fresh when possible.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
I can’t stress enough to either let the foam on top settle or scoop it out before pouring into cups or molds for paletas.
Use your favorite candies. This is what I had available at the time. None of the candies were too spicy, so they are kid friendly. The hard candy mango paletas can be inserted instead of the wood craft stick!
I used the tamarindo-style candies, but not the peanuts, for the paletas. I didn’t think that I would enjoy the texture if they got soft.
Disposable cups with lids are readily available in many stores. Or find a wide variety in a paper goods store for restaurants.
Pica gomas that were rolled in chile limon seasoning

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Filed Under: Aguas Frescas, Antojitos, Paletas/Ice Cream Tagged With: antojitos, Paletas, Piña Loca, Pineapple

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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