I will take any excuse to make smoothie pops. An 85 degree day in April is definitely one of them. This recipe is easy to make and can be made with or without sweetener. These smoothie pops are thicker and creamier than normal ice pops. The tanginess of the lime pairs well with the rich coconut and avocado.
If you don’t own an ice pop mold, do yourself a favor and buy this one. Ice pops and smoothie pops are so easy to make and an essential item for any hot summer. I will definitely be posting more recipes as the weather gets warmer. I would love to hear your ideas for flavors. If you want to see something specific, let me know in the comments section.
Coconut-Avocado-Lime Smoothie Pops
[Makes 12 pops]
2 young coconuts, meat scraped out and water reserved
1 can coconut milk
Juice from 3 small limes
1/2 cup coconut water, from young coconuts
1 small avocado
3 tablespoons dried coconut
1-2 tablespoons maple syrup (optional)
- In a high-speed blender, mix the coconut meat, coconut milk (from can), lime juice, coconut water and maple syrup, if using, until very smooth. Using a rubber spatula, scrap 3/4 of the mixture into a narrow-mouth jar, pitcher or something that pours easily. Stir in the dried coconut with the rubber spatula.
- Add the avocado to the remaining mixture, and blend until smooth. You can add a bit more coconut water if the mixture gets too thick.
- Fill the ice pop molds 1/3 of the way full with the avocado mixture to create your green layer. Place the ice pop molds into the freezer for about 10-15 minutes. The mixture should not freeze, but just stiffen up a bit.
- Remove the molds from the freezer, fill each mold to the end with the white coconut mixture. Place the cover on the molds, and then insert the ice pop sticks into each of the molds. Freeze overnight.
- When you are ready to eat, run the entire ice pop mold under hot water for about a minute or until the smoothie pops slide out of the mold easily. Enjoy!
