Avocado Coconut Popsicles

Ingredients for 5 servings:

• 1 avocado(s), ripe
• 150 g coconut cream, solid part of a 400 ml can of coconut milk
• 3 tbsp sweetener, I used rice syrup
• 2 tbsp lime juice or lemon juice
• 2 tbsp coconut water, liquid part from coconut milk can
• 50 g chips (choco chips) or chopped dark chocolate
• 1 tsp coconut oil
• Desiccated coconut

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes

vegan and sugar-free

Place the can of coconut milk in the refrigerator for 1-2 hours to allow the solid part (coconut cream) to settle. Halve the avocado, remove the stone, scoop out the flesh, and place it in a food processor. Open the can of coconut milk, scoop out the solid part with a spoon, and blend it with the remaining ice cream ingredients in a food processor or with a hand blender until creamy. Divide the cream between the ice cream molds, tap the molds firmly on the table to release any air bubbles and distribute the cream evenly. Insert the sticks and freeze the ice cream for at least four hours. Melt the chocolate chips and coconut oil in a double boiler. Remove the ice cream sticks from the freezer and briefly dip the molds into a tall glass of hot water to remove them. Remove the ice cream from the mold and dip it into the melted chocolate, or place some chocolate on a spoon and decorate the ice cream with it. Quickly sprinkle with coconut flakes; the glaze will harden very quickly due to the temperature difference. Enjoy the ice cream on a stick with chocolate glaze immediately, or quickly return it to the freezer.