Ingredients
Units
Scale
- 1 avocado, ripened & pitted
- 3 cups kiwis (about 4-5 kiwis), halved & scooped out of exterior
- 3 Tbsp sweetened condensed coconut milk
- 2 cups coconut cream
- 1/2 cup silken tofu
- 1/4 cup coconut flakes
- pinch of salt
Instructions
- In a mixing bowl, whisk together coconut cream & sweetened condensed coconut milk until consistency is smooth & peaks begin to form. Add a pinch of salt. If peaks don’t form, but the consistency is smooth, that’s perfectly fine!
- In a blender, toss in the avocado, kiwis, silken tofu, & coconut cream. Blend until smooth.
- Add about a teaspoon–or however much desired–of the coconut flakes into the bottom of each mold. Pour in the avocado + kiwi mixture into the mold & store in your freezer for about 6 hours or overnight.
- Once solidified, remove the ice pops from the mold & enjoy!
Notes
- This recipe is best done when kiwi & avocado are frozen overnight!
- If you love chunky pieces of fruit in your ice pops, save some chopped kiwi & avocado, adding them to the mold before pouring in your ice pop mixture.
- Prep Time: 370
- Cook Time: 2
- Category: Dessert
- Method: Blended, Frozen
- Cuisine: New American