Ingredients
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For the popsicle mixture:
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1 ripe avocado (about 1 cup flesh)
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1/2 very ripe banana (about 1/2 cup mashed)
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1/2 cup unsweetened almond milk
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1/2 cup unsweetened coconut flakes
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1 tsp vanilla extract
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1 tbsp honey (optional)
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For the coconut yogurt topping:
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1 can full-fat coconut milk (do not shake before measuring)
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1/4 cup unsweetened shredded coconut
Directions
Subtitle: A Refreshingly Delicious and Healthy Vegan Treat
Description: These creamy coconut avocado popsicles are not only deliciously refreshing but also packed with healthy fats, fiber, and essential nutrients. They’re perfect for satisfying your sweet tooth while staying true to a vegan diet.
Ingredients:
For the popsicle mixture:
1 ripe avocado (about 1 cup flesh)
1/2 very ripe banana (about 1/2 cup mashed)
1/2 cup unsweetened almond milk
1/2 cup unsweetened coconut flakes
1 tsp vanilla extract
1 tbsp honey (optional)
For the coconut yogurt topping:
1 can full-fat coconut milk (do not shake before measuring)
1/4 cup unsweetened shredded coconut
Instructions:
1. In a blender, combine the avocado, banana, almond milk, coconut flakes, vanilla extract, and honey (if using). Blend until smooth and creamy.
2. Pour the mixture into popsicle molds and place the sticks in each compartment.
3. Place the filled molds in the freezer for at least 6 hours or overnight.
To make the coconut yogurt topping:
1. Open the can of coconut milk and separate the liquid from the solids. Reserve both.
2. Add the reserved coconut solids back into the liquid and stir well.
3. Transfer the mixture to a small bowl or container and refrigerate overnight. This will allow the coconut water to thicken and become similar to yogurt.
Serve:
1. Remove the popsicles from the freezer about 5 minutes before serving to let them soften slightly.
2. Top each popsicle with a dollop of the chilled coconut yogurt topping and enjoy!
Note: If you don’t have any honey on hand, feel free to omit it as the popsicles still taste amazing without it. Also, if you prefer a thicker consistency for the popsicle mixture, simply blend in another 1/2 – 1 ripe banana.
Steps
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1
Done
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In a blender, combine the avocado, banana, almond milk, coconut flakes, vanilla extract, and honey (if using). Blend until smooth and creamy. |
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2
Done
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Pour the mixture into popsicle molds and place the sticks in each compartment. |
|
3
Done
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Place the filled molds in the freezer for at least 6 hours or overnight. To make the coconut yogurt topping: |
|
4
Done
|
Open the can of coconut milk and separate the liquid from the solids. Reserve both. |
|
5
Done
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Add the reserved coconut solids back into the liquid and stir well. |
|
6
Done
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Transfer the mixture to a small bowl or container and refrigerate overnight. This will allow the coconut water to thicken and become similar to yogurt. Serve: |
|
7
Done
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Remove the popsicles from the freezer about 5 minutes before serving to let them soften slightly. |
|
8
Done
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Top each popsicle with a dollop of the chilled coconut yogurt topping and enjoy! Note: If you don't have any honey on hand, feel free to omit it as the popsicles still taste amazing without it. Also, if you prefer a thicker consistency for the popsicle mixture, simply blend in another 1/2 - 1 ripe banana. |
