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Sense & Edibility's Pineapple Cilantro Paletas

Pineapple Cilantro Paletas

A unique flavor combo packed into a handheld treat.
Course Sweets
Cuisine Ethnic
Prep Time 15 minutes
Total Time 8 hours 15 minutes
Servings 12 servings


  • 1 large pineapple
  • pinch of salt
  • 1/2 cup cilantro
  • 1 tbsp freshly squeezed lime juice
  • 1/4 simple syrup*
  • 1/4 cup water

*see note


    • Begin by cutting your pineapple into fourths lengthwise. Lay the pineapple on its side and core it by slicing 1/4" of the pointed part (the core) off. Now, slice the pineapple into 1" slices without going through the rind.
    • Turn the pineapple 90° and slice the length of the pineapple, again without going through the rind.
    • Finally, run the knife the length of the pineapple segment in between the flesh on the rind to remove the pineapple from its skin. Place into your blender.
    • Add the salt.
    • Roughly chop your cilantro. You want fairly large leaves of cilantro to avoid them being too finely processed in the blender. Too much processing will result in a murky-looking popsicle.
    • Add the cilantro, lime juice and simple syrup. Pulse four times to combine.
    • Add the water and blend until smooth.
    • Carefully pour the mixture into popsicle molds and cover. Freeze for 30 minutes. After 30 minutes, insert popsicle sticks into the top of the mold. Allow to freeze for an additional 7 1/2 hours, or overnight (preferred).
    • Unmold* and enjoy!
    • *see note


    Simple Syrup Recipe:
    • 1/2 cup sugar
    • 1/2 cup water
      In a small pot, combine the sugar and water. Stir to dissolve slightly. Bring to a boil over medium-high heat. Once the sugar has dissolved, remove from heat and allow to cool completely before use. 
    *Some molds release the paletas easier than others. My foolproof way to get mine out is to running really hot water over the inverted popsicle mold, turn it right side up and unmold quickly. I run hot water over them again if they fail to release easily.