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Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Vegan Guava Cream Pie Pops

June 25, 2016
Vegan Guava Cream Pie Pops Recipe

My sincerest hope is by the time you read this all our shit will be loaded into a semi trailer and out of our house. What will be left is the scrubbing of the bathtub and the wiping down of everything else. The truck will be pulling out of town tomorrow so whatever is not on there by now is getting left behind. What’s the funniest thing you’ve ever left in a move?

When Armando and I moved from Montana after grad school we left two mattresses in the back of someone’s pick-up truck and some horse hair in their cowboy boot. It’s the wild west out there man…and also we’re assholes.

Vegan Guava Cream Pie Pops Recipe

It goes without saying that moving is exhausting. I wake up every morning feeling like I was a contender on America Ninja Warrior the night before but had done nothing nearly as glorious. Unless wrapping unopened soy sauce in foam and plastic wrap is similar.

I appreciate last week’s self when I remember I still have a couple of these creamy paletas in my freezer. A couple weeks back Meg from Beard + Bonnet shared her Vegan Mexican Chocolate Popsicles on the blog and her method of combining raw cashews with coconut milk was so easy and the results so creamy I had to try it with other flavors to see if it would work with something else. When Lola from Lola’s Cocina asked if I’d share a recipe for #paletaweek I knew exactly what I wanted to do.

Vegan Guava Cream Pie Pops Recipe

Guava is a passionate flavor. It is sour like quince but when cooked down into a thick fruit paste the sugars are deepened and become bold. Guava takes well to creamy things. That’s why the combination of guava paste and cream cheese is so popular in Latin homes. Puff pastry + cream cheese + guava = heaven. You can buy guava paste at practically any grocery store next to where they sell other Mexican products. You can absolutely find it at a Latin grocery store, or buy it online.

Vegan Guava Cream Pie Pops Recipe

Let’s not let our lack of retro popsicle molds come between us and creamy frozen dream pops. Popsicle molds don’t have to be from a fancy kitchen store, nor do they have to be specifically popsicle molds at all. These cute little molds I’ve had for so long that I’ve lost the sticks that came with them so I just tightly cover the top with plastic wrap and make slits just big enough for wooden sticks to fit through. You can do the same with small paper cups, little juice glasses, or whatever you have on hand (champagne flutes, perhaps?).

Vegan Guava Cream Pie Pops Recipe

Paper cups are easy to get off, just tear away the sides and there you have it. With juice glasses you will need to run them under hot water for a few seconds until they start to loosen then twist and turn them until they come loose. Stick them back in the freezer for a 15 minutes to get hard again.

Vegan Guava Cream Pie Pops Recipe

A pie popsicle would not be a pie popsicle without the exterior crunch of the “crust” component. A few graham cracker crumbs are like the icing on the cake, so to speak.

Don’t forget to check out all the paleta recipes over on Lola’s Cocina. My favorites have been Tamarind and Mango Paletas with Chile from HolaSus, Paletas de Fresa con Crema (Strawberries and Cream Pops) from The Other Side of the Tortilla, and Cochata Paletas (Coffee + Horchata) from Two Plus Luna but there are over 30 more on her Paleta Week Page.

One last thing: we are moving this week so it might be radio silence from me for a little while. I will be back (from my new California kitchen!!!!) in a few weeks, so stay tuned. I hope you all have an excellent 4th of July, stay safe, have fun and keep in touch on Instagram, Facebook, and Snapchat (@holajalapeno). xoxo, Kate

Vegan Guava Cream Pie Pops Recipe

Prep Time: 10 minutes

Yield: 12 Popsicles

Recipe inspired by these popsicles from Beard and Bonnet.

Cover frozen pops and keep in the freezer for up to 3 days.

Guava paste is a jellied fruit much like membrillo and can be found in the ethnic aisle of most grocery stores and also online here


  • 1 cup (about 6 ounces) raw cashews
  • 1 1/2 cups water
  • 1 (24.7 ounce) can guava paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 9 graham crackers, crushed


  1. Combine cashews and water in a blender and blend until smooth. Add guava paste and coconut milk and blend until smooth. You may need to do this in batches depending on the size of your blender.
  2. Pour into popsicle molds and freeze until solid, about 6-8 hours.
  3. Remove paletas from molds by running under hot water for a few seconds. Roll in the crushed graham crackers and freeze again until hard.

Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Vegan Mexican Chocolate Popsicles

June 2, 2016
These super simple vegan Mexican chocolate popsicles are rich and creamy with hints of chili and cinnamon and chocolate and take about 10 minutes to make!

Today my friend Meg from Beard + Bonnet is taking over the reigns because I’m too busy devouring chocolate popsicles and also because I asked her to kick off summer for us with one of her delicious gluten-free, vegan treats! I could not be more excited about what she came up with; fudgey vegan pops with a touch of chile and cinnamon that only take 10 minutes to put together, simply amazing, check it out! Don’t forget to hop over to her blog too for hundreds more incredible gluten-free recipes. -Kate

Hi there all of you lovely ¡Hola! Jalapeño readers, it’s Meg from Beard and Bonnet again! I am so excited to share another recipe here with you today. Kate is one of my favorite ladies on the internet, her dishes make my tummy growl on the regular and I just cannot get enough of her fresh take on Mexican food. Now that I have introduced myself let’s get down to business, after all you are here for the popsicles right?!

Mexican Chocolate Popsicles Recipe

Summer is upon us and I am hankering for a popsicle!! Here in Southern California it can get pretty hot for long stretches of time in the warmer months. During those miserably hot weeks my family and I feast on ice cream and popsicles for dinner at least once every year.

Mexican Chocolate Popsicles Recipe

Look, I know it’s not a healthy choice for a meal, but I figure you only live once and with no a/c in our house there is no way I intend on turning on a stove in 98°F weather. Besides, the kids look forward to our frozen feast all year long and honestly I get a bit nostalgic about it too.

Mexican Chocolate Popsicles Recipe

This year I plan on having a batch of these Mexican Chocolate Popsicles on hand for Todd and I. They are velvety smooth and subtly sweet with a little kick at the end from the addition of cayenne pepper. He and I love them! The kids admittedly can’t take the heat, so I will have to make a batch of just plain chocolate popsicles, but that’s alright. It means more of these babies for Todd and I!


Vegan Mexican Chocolate Popsicles Recipe
Prep time
Total time
Recipe from Meg van der Kruik of Beard + Bonnet
Serves: 12 popsicles
  • 1 cup cashews
  • 1½ cups water
  • 1 (13.5-ounce) can full-fat coconut milk
  • ¾ cup sugar
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons cinnamon
  • ⅛ teaspoon cayenne pepper
  • 12 cinnamon sticks or popsicle sticks
  • Mini chocolate chips, if desired
  1. Combine the cashews and water in a blender and process until creamy. Add the coconut milk, sugar, cocoa powder, cinnamon and cayenne pepper then blend again briefly. Pour the mixture into popsicle molds, cover and freeze for 3-4 hours.
  2. Once partially frozen insert cinnamon sticks for handles and sprinkle mini chocolate chips on the bottom, pressing lightly to secure if desired. Keep for up to 2 months in the freezer.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Fla-Vor-Ice Snow Cones

June 10, 2015

I cannot take credit for the genius that is America’s favorite freezer pop poured over crushed ice. That one goes straight to The Professor.

Ghetto Snowcones

It is important that I give him his due since I’m still waiting for him to admit that I was the real creator of this sculpture….. ahem.

Icee Shave Ice

Since he continues to Big Eyes me on that front I will woman-up and admit that last Saturday when we thought our freezer was broken and our Fla-Vor-Ice pops were still in liquid form and the kids were hot and sweaty and in the most cantankerous of moods, it was my husband that decided to crush some ice and pour the plastic pouches of sweet, colorful goodness over the top. (I don’t want him to become a Jehovah’s Witness and sue me in a Hawaiian court after I get rich and famous off of this snow cone revelation.)

Flavor Ice snow cones

We have this nice little Sunbeam Snow Cone machine that makes fluffy shaved ice but if you have a powerful blender or a food processor you could just as easily crush the ice in that too. If you don’t have any of the above just put the ice in a resealable plastic bag then put that in another larger resealable plastic bag and give it a few good whacks with a rolling pin until the ice is in tiny pieces. Then all you have to do is snip open the top and pour, my favorite combo is tropical punch and grape, Louisa goes for blue and red, whatever those flavors are…cherry and blue raspberry? I don’t think she really cares.

Flavor Ice Raspa

Don’t think too hard about this one. Be a kid, just this once.

Icee snowcones


Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Bandera Paletas {Grape-Lime-Strawberry Pops} + Niño

March 28, 2014
It’s book time again!!! This is the monthly post where I write about what hot kid’s lit has been burning up the bookshelves in our house and give you a great recipe that goes along with it.

My friends over at Zoobean always give me the best book recommendations and if you have any little people in your life I can’t urge you enough to head on over there and check them out. You can get curated, handpicked books and apps especially suited for your child either through a digital subscription or the real deal sent directly to your house. It’s brilliant!

Bandera Paletas {Grape-Lime-Strawberry Pops}

I’m so excited for this month’s book + recipe because they are both Lucha-rific! If you know anything about our house, than you know we are BIG into Lucha libre, so when Hiro got Niño Wrestles the World by Yuyi Morales I knew it would be love at first fight.

How can you resist a kid that strips down to his chones during his sisters’ nap time and wrestles imaginary villains with expert moves like the tickle tackle and the skull-cracking puzzle. He even escapes the Diablo’s grasp by creating a slippery popsicle slick from his drippy, melting bandera paleta.

In Niño’s honor I made the kids their own red, white, and green paletas, which come to think of it will also be perfect for Cinco de Mayo. The vivid green, white, and red reflect the colors of Mexico and (super bonus) are made with pure fruit juice and no food coloring!

Bandera Paletas {Grape-Lime-Strawberry Pops}

 I used a juicer to get a clear juice with no seeds or pulp but if you want you can make the layers in a blender and strain out the solids. I also added a handful of baby kale to the green grape juice to really make a deep color. The grape juice is so sweet, you’d never know it was in there, but you could use spinach for a milder flavor or try using kiwis instead of grapes. My final word of wisdom is that you’ll want each layer to freeze solid before adding the next, otherwise the colors will be all mixed up, (which is fine if you are going for more of a tie-dyed look). This might take a while depending on your freezer power, I had to let mine sit at least 3 hours before adding the next layer.

When you are done you will have a most delicious weapon…..zzzwwaappjust look at that popsicle slick!

Bandera Paletas {Grape-Lime-Strawberry Pops} + Niño

Yield: 6

The technicalities of layering the popsicle and inserting the stick is going to depend on the type of mold you are using. The kind that I have has a cap connected to the lid, which makes it impossible to fill with the stick attached, so I filled mine and then inserted the stick after I added the last layer, but I recommend using a mold where you can fill them with the stick in place that is open at the top. Also, if your molds are smaller (or larger) than mine, the amount of juice you will need to make the layers may vary. That being said, you could possibly have a lot of juice leftover which is delicious on its own....drink up!


  • 2 cups green grapes
  • 1/2 cup baby kale, tightly packed
  • 1/4 cup fresh squeezed lime juice
  • 1/2 cup water
  • 1/4 cup honey, divided (plus more to taste)
  • 1 pound strawberries (about 3 cups), hulled and cut in half if large


  1. For the green layer, juice grapes and kale in a juicer and spoon 2 tablespoons of the juice into 6 paleta molds. Use a funnel if you are particular about getting even layers (you don't want any running down the sides of the mold messing up your business).
  2. Place in the freezer. Check after about an hour and give a stir with a chopstick to reincorporate any solids that have floated to the top. Freeze until solid, stirring occasionally.
  3. Combine lime juice, water, and half the honey. Whisk until honey is dissolved. Taste and add more if it is too tart.
  4. Pour 2 tablespoons of juice into each mold, insert popsicle sticks and freeze until solid.
  5. Juice the strawberries and taste. Add the remaining 2 tablespoons of honey if the juice is tart. Whisk until the honey is dissolved.
  6. Remove popsicle sticks, pour 2 tablespoons of the strawberry mixture into each mold, replace the sticks and freeze until solid.
  7. To remove from the molds, run the paletas under warm water until they slide out of the mold. Paletas will keep in the freezer for up to a week.