Mexican Paleta Tray Dessert with Strawberries
A frozen, shareable take on the Mexican paleta: layers of fresh strawberry coulis wrapped around a soft condensed-milk centre, set in a single tray. No baking needed, just a blender, a saucepan and a little freezer patience. Make it the day before and slice it like a cake.
🛒 Ingredients
12 servings
- 600 g fresh strawberries, hulled and washed
- 6 tbsp icing sugar
- juice of 2 lemons
- 2 cans sweetened condensed milk (about 800 g)
- 4 tbsp butter
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Directions
- 1
Blend the strawberries with the icing sugar and lemon juice until you have a completely smooth, even coulis.
- 2
Pour half the coulis into the base of a tray and freeze until firm. Keep the rest chilled for later.
- 3
In a saucepan over low heat, melt the condensed milk with the butter, stirring constantly for about 10 minutes, until it thickens to a soft brigadeiro-like cream. Let it cool.
- 4
Take the tray out of the freezer and spread the cooled condensed-milk cream over the set coulis layer. Return to the freezer.
- 5
Once that layer is firm, pour the remaining strawberry coulis on top and freeze again.
- 6
Leave to set for several hours, ideally overnight. Serve well chilled, cut into slices.
💡 Chef's Tip
Take the tray out 5-10 minutes before serving so it slices cleanly. Add fresh strawberries or a drizzle of coulis just before serving. For a berry twist, swap half the strawberries for raspberries or blueberries.
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