Coconut Paletas

• 1½ cups (360 ml) heavy cream
• 1 cup (240

In a small heavy saucepan, combine the heavy cream, coconut milk, coconut cream, brown sugar, and vanilla over medium heat and heat, stirring, just until the sugar melts. Remove from the heat, let cool to room temperature, and fold in the shredded coconut.

Pour the coconut mixture into ice pop molds and freeze for at least 4 hours or up to overnight. To serve, run the molds under a bit