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Home ·  Recipes ·  Ice Cream

Coconut Avocado Popsicles

Author: Maryanne CabreraPublished: Feb 16, 2016Updated: Mar 15, 2022
View Recipe4 Reviews
This post may contain affiliate links. Read our disclosure policy.

Rich and creamy coconut avocado popsicles. The perfect any time treat!

Coconut Avocado Popsicles

Avocado for dessert? Yes!

These popular fruits are just for avocado toast and guacamole.

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!

Coconut Avocado Popsicles

Avocado Popsicles with Coconut Milk

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.

Coconut Avocado Popsicles

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.

Coconut Avocado Popsicles

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.

Coconut Avocado Popsicles

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

Coconut Avocado Popsicles

These coconut avocado popsicles are rich, creamy, and everything I look for in a frozen treat.
Yield: makes 10 popsicles
Prep Time: 15 minutes minutes
Freeze Time: 3 hours hours
Total Time: 3 hours hours 15 minutes minutes
Servings: 10
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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 sweetener of choice)

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.
  • I use these popsicle molds purchased from Amazon
Author: Maryanne Cabrera
Course: Dessert
Cuisine: American, Filipino
Keyword: avocado popsicles, coconut milk dessert, avocado dessert, frozen avocado dessert
Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Coconut Avocado Popsicles
Coconut Avocado Popsicles | the little epicurean

4 Reviews
Filed in:
Ice CreamAsian · Frozen · Fruits · Spring + Summer · Sweet · Vegan

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Reader Questions and Reviews

  1. Heather (Delicious Not Gorgeous) says:
    February 17, 2016

    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.

    Reply
  2. Jasmin says:
    February 18, 2016

    Not so warm in Europe, but I’ll pin this lovely recipe for the first spring day :)

    Reply
  3. Diane Lyles says:
    August 7, 2016

    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…”

    Reply
  4. Cristie @ Little big h says:
    March 21, 2019

    Wow these look amazing and your photography is gorgeous.

    Reply
Maryanne Cabrera

Meet the Author

Maryanne Cabrera is a classically trained pastry chef, baker, cake maker, and cocktail shaker.
Read more about me

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