Can there be an easier way to make Habichuelas con dulce that is better suited for hot summer days? The answer is a resounding yes. Cool off and enjoy one of our favorite desserts in the form of a scrumptious Paleta de habichuelas con dulce that is sure to please kids and grown-ups alike.
Why we ❤️ it
Our official national Lent dish is something of an acquired taste. We Dominicans, however, love it with passion and would have it any time if the opportunity presented itself.
It is also a dish with many ingredients and requires some time in the kitchen. It usually is not a summer-friendly dessert to make. Until now.
Habichuelas con dulce popsicles
Top tips
I used sultanas because black raisins looked a bit funny in the paletas.
I did not need to add salt because I used canned beans and they were salty enough. If you use home-boiled beans, add a pinch of salt.
The reason why I heated the mix was to rehydrate the sultanas for a better texture. It isn't strictly necessary, but I found that softened sultanas were better in these paletas.
For a vegan dessert, use more coconut milk instead of the required amount of evaporated milk. And don't add cookies, they're not vegan.
About this recipe
You know I am always the first to give credit where it's due: I did not come up with this idea first. Anyone living in the Dominican Republic knows that one formerly Dominican-owned ice cream brand has helado de habichuelas con dulce available every Lenten season.
My contribution is a homemade version, made into paletas (because ice cream is not so easy to make), requiring very little time in the kitchen and almost no cooking. The result is a paleta that is very creamy, tastes like a milder version of habichuelas con dulce, and can also be made into frozen jars (helados de potecitos).
Summer just got better!
Recipe
[Recipe + Video] Habichuelas con Dulce Popsicles
Ingredients
- ¾ cup boiled red kidney beans, (or pinto, or cranberry beans), may be from a can, drained of liquid
- 1 cup coconut milk
- 1 cup evaporated milk
- ½ tablespoon cinnamon powder
- ¼ cup sultanas, (or raisins)
- ½ cup sugar (white, granulated), (or more, to taste)
- 12 milk cookies, (or animal crackers)
Instructions
In the blender vase, combine beans, coconut milk, evaporated milk, and cinnamon powder.Blend until the beans are dissolved into the liquid. Strain it and discard solids.
Pour into a medium saucepan and add the raisins. Heat over low heat until it just starts to break the boil. Remove from the heat.Place on the counter and cover with a clean tea towel and cool to room temperature.Add sugar and stir. Taste and more sugar to taste if you find it necessary.
Pour the liquid and raisins equally into the popsicle molds (how many will depend on the size of the molds). Divide the cookies equally into the molds.Cover and place the stick. Freeze until they harden (3-4 hours)
Remove from the freezer and the molds, and serve right away.
Video
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
Published Aug 22, 2021, and last revised
