This post encompasses a hybrid of two of my favorite things to eat. First and foremost, we have avocados. I know, putting avocados into a dessert sounds blasphemous to those without a cult-like passion for the fruit, but keep in mind that avocados are just that: fruit! Cultures south of the border have been using avocados in sweet dishes for ages, and I personally am totally in favor of hopping aboard that delicious train.
The other thing I love in this recipe is the fact that these are popsicles. Summertime in my kitchen means popsicles, popsicles, and more popsicles. The molds are inexpensive, and once you have them, you’re in store for desserts that require no heat (ideal for sticky weather) and are virtually goof-proof. Just mix up a few sweet ingredients and freeze ‘em in the molds, and they can’t be bad.
I got the idea to make avocado pops after having an avocado paleta from Nashville’s paleta place, Las Paletas. It was creamier than a fudge pop, just the right amount of sweet, and with a distinct avocado flavor that completely harmonized with the rest of the paleta. Don’t knock it ’til you try it: if you like guacamole in your burrito bowl, you’ll love this.
I love a cold sweet treat at the end of a summer day, and there’s a lot less guilt involved with these pops than with ice cream; I know exactly what’s in them, and it’s usually just a mix of fruit and either coconut milk or yogurt. If you haven’t invested in a set of popsicle molds yet, dixie cups work really well – just tear off the paper cups when you’re ready to eat. Soon, you’ll be a believer in avocado desserts, too: welcome to the club.
- 1 1/2 large ripe avocados
- 1/2 cup light coconut milk (the canned kind)
- 2 heaping tablespoons honey
- 1 tablespoon lime zest
- pinch of pink himalayan salt
- Blend all ingredients together, either by hand or in a blender. Pour into popsicle molds and freeze until hard, or about 5-6 hours.
- Calories - 183. Carbs - 18g. Sugars - 11g. Fat - 13g. Protein - 2g. Sodium - 22g.