Coconut Avocado Popsicles
These coconut avocado popsicles are rich, creamy, and everything I look for in a frozen treat.Yield: makes 10 popsicles
Servings: 10
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