I really can’t think of anything more fun than making homemade ice pops with your kids. It’s so easy and there are so many cool ice pop molds on the market now. I especially like the ones by Tovolo [affiliate link], which I’ve seen deeply discounted at TJ Maxx, though you can get a better variety at Amazon [affiliate link], too. Once you’ve made the initial investment, there’s really no excuse to making your own healthy ice pops using fruit, yogurt, herbal tea, various milks, and sweetening them with stevia or Swerve Sweetener.
But have you ever tried making ice pops out of avocado? Avocado palenta or Paletas de Aguacate are very popular in Mexico. Usually they combine the avocados with some sugar, lime juice and a little salt and freeze them into palenta – or ice pops. I went one step further and made them even creamier and more decadent by adding some coconut milk. For color, I added a layer of pure watermelon – no added sugar necessary.
My kids LOVED these. Both enjoyed the creaminess of the avocado and coconut combination and they loved the refreshing iciness of the watermelon layer.
Now, you can make many variations of coconut milk ice pops. Leave out the avocado and just use the coconut cream, a bit of lime juice, and some sweetener. Or add watermelon and coconut cream and some sweetener if you think it’s necessary. Or try another fruit with the coconut cream. It’s totally up to you! You can even make some adult variations with coffee, rum, tequila or cachaça.
That’s what I love about making ice pops and the versatility of coconut cream and a little Monk Fruit in the Raw. Add a little this or that and you have a new flavor to enjoy any time you want a homemade icy treat.
Avocado Coconut & Watermelon Ice Pops
- 1 fully ripened avocado, halved, pitted, peeled and sliced
- 1/2 cup coconut cream
- 1 tablespoon Nellie and Joe's Key West Lime Juice
- 1 tablespoon Monk Fruit in the Raw
- 2 cups cubed and seeded watermelon
- Combine avocado, coconut cream, lime juice, and Monk Fruit in the Raw in a blender. Pulse until smooth.
- Fill molds 1/3 of way or so depending on size of ice pop molds. Freeze for 1 hour.
- Place watermelon in blender. Pulse until pureed.
- Add watermelon puree to molds. Fill to top and place stick handle firmly on top of mold.
- Freeze overnight.
- Run ice pops under hot water to remove from molds. Enjoy!
- Serving size: 1 ice pop