Rich, creamy, and dairy-free! These coconut avocado popsicles get dipped in snappy dark chocolate to create a crunchy hard shell.
Growing up, mashed avocado with condensed milk was a favorite snack at my house. It’s a classic Filipino treat my dad and I shared countless times. These popsicles are my grown-up, freezer-friendly version of that memory. I swapped in coconut milk and honey for a dairy-free version of my original chocolate avocado popsicles.
If you only know avocado for toast and guacamole, this one is worth the open mind! Enjoying avocados as a sweet treat is common in many parts of the world, especially in Southeast Asia.From avocado ice cream to avocado kale smoothie, avocado proves to a super versatile fruit!
Recipe Highlights
- Just 3 ingredients for the pops: avocado, coconut milk, and honey
- Magic chocolate shell. Your choice of chocolate melted with coconut oil.
- Customize your toppings. Swap in chopped nuts, toasted coconut, cocoa nibs, sprinkles, etc.
Notes & Substitutions
Avocado: Ripe avocado yields to gentle, firm pressure along the neck. Underripe avocado won’t blend easily, nor will it taste rich and creamy.
Coconut milk: Full-fat, canned, and well-shaken. This is what gives the pops their rich, ice-cream-like texture. Swap in some coconut cream if you want it super rich! Light coconut milk will freeze icier (not recommended).
Honey: Agave syrup, simple syrup, or maple syrup work well. Taste the blended mixture and adjust sweetness to your liking.
Chocolate Shell: The coconut oil is what makes the chocolate set when it interacts with cold temperature. Don’t skip the coconut oil, otherwise the mixture won’t harden properly. Use your choice of chocolate (white, milk, bittersweet, etc).
Tips for Success
- I highly recommend this ice pop mold. It’s the same one I used here.
- Work quickly once the pops are unmolded. They’ll start to soften at room temperature, especially in a warm kitchen.
- Dip and top one popsicle at a time rather than lining them all up first, so your toppings actually stick before the chocolate sets.
- If your chocolate shell is cracking instead of setting smooth, your pops may be too cold or your chocolate too thick — a touch more coconut oil will loosen it.
Coconut Avocado Popsicles
Ingredients
Coconut Avocado Popsicles:
- 2 large ripe avocados, or 3 small/medium sized
- 14 oz canned coconut milk, full-fat, well shake
- 3 Tablespoon honey, or agave syrup or maple syrup
Chocolate Topping:
- 8 oz 70% dark chocolate, chopped
- ½ cup coconut oil
- ⅓ cup chopped candied pecans, optional
Instructions
- In a blender or food processor, puree avocado meat, coconut milk, and honey. Taste mixture. If it is not sweet enough to your liking, add additional honey as needed.
- Pour mixture into popsicle molds until almost full. Place a layer of foil over the popsicle mold, followed by the popsicle mold over. Insert wooden sticks into the mold.
- Place filled molds in the freezer for at least 3 hours, or until the popsicles are solid.
- Chocolate Topping: Over a double boiler (bain-marie), melt together chopped chocolate and coconut oil until smooth.
- Unmold frozen popsicles. Dip coconut avocado popsicles in melted chocolate. Immediately sprinkle chopped pecans. If desired, drizzle additional melted chocolate over popsicles. Enjoy immediately, or store in the freezer until ready to serve.
Notes
- An avocado is ripe and ready to eat when it yields to a firm, gentle pressure. It should feel slightly soft when squeezed, but not squishy or mushy.
- Unripe avocado will not have the same rich, creamy flavor or texture you normally associate with the fruit.
- Store leftover popsicles in an airtight container in the freezer for up to a month. Wrap pops individually in plastic wrap, or layer with parchment paper if stacking to prevent chocolate shells from sticking together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Related Recipes
Wow these look amazing and your photography is gorgeous.
Delicious!!! I cheated and threw in a handful of mini chocolate chips instead of making the chocolate coating. What do they say “laziness is the mother of invention…”
Not so warm in Europe, but I’ll pin this lovely recipe for the first spring day :)
it was 98F on monday- i’ve never seen such long lines for ice cream! these sound less sweet (which i love), but they still fulfill that chocolate craving i always have. and love the color! it’s so spring-y.