Posted by Mary Andrews / August 9, 2013
Recipe: Avocado, Coconut & Lime Frozen Pops
When I happened upon this recipe for avocado popsicles from A Sprouting Acorn in our Pinterest feed, I knew they were meant to be a part of my near future. An avocado, lime and coconut frozen treat not only sounded like heaven on earth, but knowing it's made up of completely natural ingredients we had on hand in the pantry was what tipped me over the edge. After a few clicks on the keypad, this freezer pop mold was on the way to our doorstep.
Speaking of the all the healthy benefits of these freezer pops, they could make a fun way to sneak a some healthy fats into a kid-sized snack. The green color is sure to be a winner and there's just enough sweetness to please most little palettes.
I made a variation of the recipe we came across, which I've detailed out for today's post — it couldn't
be easier if you have a freezer pop mold and all the ingredients. So, let's get started!
- 2 organic avocados
- Juice of 2 fresh organic limes
- 1 cup organic coconut milk, plus 1/2 cup reserved
- 1/2 cup honey
- Healthy pinch of kosher salt
Puree all ingredients (except for 1/2 cup reserved coconut milk) in a food processor, blender or using an immersion blender until you get a thick, cream and smooth consistency:
Take a taste test of the mixture to make sure it's reached your desired sweetness and tweak from here by either adding in more honey or coconut milk. Gather freezer pop mold, wooden sticks, reserved coconut milk and spoon...
Begin by spooning the creamy avocado mixture into the molds. It's OK if they end up uneven, since we'll be topping them off with the extra coconut milk. I won't tell anyone if you happen to keep taste testing here and there between spoonfuls:
Once you've depleted the avocado mixture, give the molds a good tapping to help the mixture set. I could have given ours a couple extra whompings since we ended up with more than a few air bubbles in the end result.
Next up, gently spoon the reserved coconut milk into the molds to fill — this will help give you that creamy bottomed layered look and add a little flavor dimension to your frozen pops:
Place cap on mold and slide in wooden sticks:
Here's a shot where you can see how the coconut milk adds that creamy looking layer at the bottom of the pops. It's also where you can see all my air bubbles from where I didn't set the original mixture well enough:
Freeze for at least 4 hours then remove and enjoy! If you have similar popsicle molds to ours, it might be helpful to hold the mold under running warm water for about 9 seconds to help ease the freezer pops out:
These pops have such a savory and almost tropical hint of flavor to them — the avocado blends perfectly with the creamy coconut milk and sweet honey, finished with the punch of lime and slight hint of salt. They are such a smooth and creamy summer treat.
The coconut milk adds that creamy and slightly sweet dimension to the pops without the strong taste of traditional shaved coconut — more like the hints you taste in a Thai panang curry sauce. The extra coconut milk at the base of the pop also makes for a welcome finish:
These pops are definitely a different take on your more traditional store-bought brand, but hey, that's why we love them right? They might be for more of an acquired palette, but for those who love something a little unique, super natural with a hint of the tropics — they are definitely worth a go!