avocado coconut popsicles.
July 7, 2011
Summertime. When it feels like all you ought to be doing is hanging around barefoot munching on fresh stonefruit, lazing on picnic blankets, drinking from tall glasses of sweet tea, napping in gently swinging hammocks, and eating fresh popsicles.
A child-time treat can so easily be turned into an adult delicacy (see here and here), and we wanted to create our own delicious popsicle. After hosting a bash of a 4th of July party and realizing we had a whole pile of avocados left (oops! forgot to make the guacamole!), it became an almost urgent task to figure out what the heck to do with them. In summers past, we’ve enjoyed making coconut milk and melon popsicles. Why not use the same method, and just sub avocado for melon? Would it be any good?
Yes. It would be delicious.
Avocado coconut popsicles
makes 8 1/2-cup pops
1 13.5 oz. can coconut milk
6 tablespoons Coco Réal*
generous pinch sea salt
1/3 cup granulated sugar
2 ripe avocados (not too ripe; you don’t want that meaty flavor)
1-2 tablespoons fresh lime juice
Place coconut milk, Coco Réal and granulated sugar in a small saucepan set over medium heat. Stir constantly until sugar is dissolved. Add pinch sea salt, stir to combine, and remove from heat. Let cool to room temperature.
Place avocado flesh and 1 tablespoon lime juice in the blender. Add cooled coconut milk mixture and whir on high until mixture is smooth and creamy. Taste and adjust seasoning with salt and/or lime juice (aim for a tad over-seasoned since flavors become a little duller once frozen).
Fill 8 1/2-cup capcity popsicle molds with mixture and freeze until firm, about 4 hours. Let molds sit at room temperature a few minutes before pulling popsicle from mold.
*Substitute honey or sugar for the Coco Réal if you must. But you’ll miss out on some of the coconut flavor.
