There once was a time when the thought of eating an avocado actually made me gag and the sight of guacamole with a basket of chips plopped down in the middle of the table at a Mexican restaurant was enough to put me off my entire meal. So the mere fact that I came up with a recipe that features not only avocado but as a dessert of sorts speaks to how my taste in foods has broadened and matured over time.
This all came about when someone asked how they could eat more avocado but not know they are eating it. Sounded like a challenge to me and the next thing I know I’m blending an avocado, coconut milk and some Monk fruit sweetener in my food processor. What is somewhat perplexing is the fact that I had popsicle molds in a cupboard and I don’t remember why but I think my mom and an idea we had to make boozy frozen pops might have something to do with it?
What I love most about avocados and what I think turns a lot people off from them, is the creamy texture which is perfect for this recipe. Mixing it with one of my all time favourite flavours, coconut was next level. I have not kid tested this yet (I will as soon as I find some kids) but I have a feeling it would be a winner. This would also be perfect for teething babes!
This little fruit (yep, it’s a fruit) is packed with nutrients and contains more than 20 vitamins and minerals, lots of healthy mono-saturated fat (to help absorb Vitamins A, D, E & K), soluble fibre (food for the healthy bacteria in your gut and keep you feeling full) and even a little protein.
Pro tip: to unmold these run under hot water for a few seconds and then set them on a plate for about 5 minutes to soften up a little.
Coconut and Avocado Ice Cream Pops
Prep time: 10 minutes
Ready in: 4 hours
- 1 large Haas avocado
- 2 cups coconut milk (see note below)
- 1 – 2 tablespoons Monk fruit sweetener
- 1 teaspoon pure vanilla extract
- Place all ingredients in a food processor or high speed blender.
- Mix until smooth.
- Pour into popsicle molds.
- Tap mold on countertop to remove any air bubbles.
- Place in freezer for 4 hours or more.
- To unmold, run under hot water for 10 seconds.
- Place on plate and let sit on counter for 5 minutes to soften.
*When using coconut milk, always refrigerate for an hour or more to allow the cream to separate from the water. When opening be careful not to shake the contents of the can. Once open skim the cream off the top. Reserve the water for smoothies or Coconut Tequila cocktails.