That whole notion about beach bodies being made in the winter obviously does not apply to Los Angeles. Winter was ridiculously short this year. Temperatures have been well into the 80s and 90s for the past two weeks. So long comforting bowls of soups and stews. Goodbye mugs of hot cocoa filled to the brim with marshmallows. It’s time to pack away the small amount of cold weather clothes I own. Hello again, shorts, sandals, and tank tops!
No complaints here. I love the warmth and sunshine. It’s the crazy electricity bills from running the AC all day and night that annoys me. In order to lower my electricity bills, I’m eating all the popsicles. Popsicles, ice cream, sorbets, granita, and all things frozen are coming early to the blog.
I’m starting with these coconut avocado popsicles!
These are a dairy-free version of the chocolate avocado popsicles I shared two years ago. Instead of my (favorite ingredient!) sweetened condensed milk, this variation uses coconut milk and honey.
Have we talked about this magic chocolate shell? It’s something I learned from my friend Jee of Oh, How Civilized. I first mentioned it when I made these frozen peanut butter candy cane bars. It is amazing. I love how quickly the chocolate hardens thanks to the coconut oil. It makes a world of a difference when you’re working with frozen foods.
These coconut avocado popsicles border healthy and decadent. On one hand, it uses all natural ingredients. On the other hand, all these ingredients are fairly high in calories and fat. But then again, what dessert isn’t?
These popsicles bring such fond memories of my dad. As I had mentioned in the original avocado popsicles post, when I was growing up, mashed avocado with sweetened milk was one our favorite things to eat for breakfast together. (It’s a common Filipino treat.) Every once in a while, my mom still gives me fruits from my dad’s trees. It makes me smile that even though he’s no longer here, he continues to feed me and inspire me in the kitchen.
These coconut avocado popsicles are rich, creamy, and everything I look for in a frozen treat. For an additional crunch, I added some chopped candied pecans over the chocolate coating. You can omit this step, or add whatever toppings you’d like. Think peanuts, dried coconut, cocoa nibs.
These frozen pops definitely gets me excited about summer!
Coconut Avocado Popsicles
These coconut avocado popsicles are rich, creamy, and everything I look for in a frozen treat.
Yield: makes 10 popsicles
Coconut Avocado Popsicles:
- 2 large ripe avocados, or 3 small/medium sized
- 14 oz canned coconut milk, full fat
- 3 Tbsp honey, or agave syrup
- 8 oz dark chocolate (I used 70%), chopped
- 1/2 cup coconut oil
- 1/3 cup candied pecans, chopped (optional)
- 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.
I used these popsicles molds.
The Little Epicurean