Back-to-school treats just got a little sweeter with these California Avocado Blueberry Pops.
Creamy California Avocado blended with coconut milk, agave and blueberries, frozen into ice pop molds and finished with a drizzle of dark chocolate—simple, cool and always the first thing gone from the freezer.
Avocado Blueberry Pops
Serves 10
Ingredients
- 2 ripe, Fresh California Avocado, seeded and peeled
- 1 (13.5 oz) can reduced fat coconut milk
- 3 Tbsp. agave
- 1 medium lemon, juice only
- 1/8 tsp. salt, or to taste
- 1/2 cup fresh or frozen blueberries*
- 10 popsicle sticks
Topping
- 1/4 cup semi-sweet chocolate on top of the pops
- 2 Tbsp. crushed pistachios (or preferred nuts) – optional
Instructions
- Blend all ingredients, except blueberries, in blender until smooth.
- Add blueberries and pulse briefly so that only some of the blueberries get blended but others remain whole. *If using fresh blueberries, be careful not to blend too much and breakdown the blueberries.
- Pour into ice pop mold, add sticks, and freeze overnight
- Drizzle melted chocolate on top of the pops
- Sprinkle nuts on top (optional)
Variations: Try with any fresh berry or chunks of fruit
Serving Suggestion: If you don’t have ice pop molds, use a paper, plastic or glass cup as a mold, or upcycle and use a cleaned yogurt container; pour mixture into cups, freeze partially. Add sticks once partially frozen; continue freezing until solid. Enjoy!
Beverage Pairing: lemonade or iced tea
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Find everything you need for this recipe and much more at your local Mollie Stone’s Markets. Click HERE to find a market near you!
Recipe and photo provided by California Avocados
