Tropical Avocado Popsicle

It’s no secret, I love avocados. They are one of my favorite fruits. I’ve used them margaritas, made a gazpacho with them and now they are in a popsicle. Made with coconut milk and fresh tarragon, the popsicles are creamy (Creamsicle, what?), bright and earthy. They aren’t as sweet as your average popsicle so if you tend to shy away from sweets… this is the dessert for you!

Ingredients

Printable View

Yield: 10 popsicles

Total Time
10 hours, 10 minutes

Prep time
10 minutes
Inactive time
10 hours

Main Ingredients:

Avocado, Coconut Milk

Recipe Type:

Popsicles

Diet:

Vegan

1. Take the 20 tarragon leaves and add them to a cocktail mixer. Add 1 tablespoon of the simple syrup and muddle the tarragon, releasing all of those tasty essential oils. Remember, you are not trying to beat up the herb or blend it, you just want to give it a good rub (that’s what she said!).

2. After you have muddled the herb, add the remaining simple syrup and set aside.

Fresh Tarragon

3. Add the fruit from the two avocados along with the two limes juiced to your food processor and puree them. If you need to know how to safely pit an avocado, watch my how-to video.

Avocado Popsicle Makings

4. Mix the pureed avocado, the 3/4 cup coconut milk and the 1 1/2 cups of tarragon-infused simple syrup to a large measuring cup. You should have nearly 3 cups of liquid.

Coconut Avocado Popsicle

5. Divide the mixture amongst the popsicle mold. I left a little room at the top and topped them off with some sweetened coconut milk. It was just 1/8 cup coconut milk and 1/8 cup simple syrup. It was just for texture.

It makes them pretty right? Enjoy!

Tropical Avocado Popsicle

Tropical Avocado Popsicle

About Cooking Stoned

Hi, I’m Jerry James Stone and welcome to my food blog.

My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.

If you're wondering if I am really stoned... well, I'll never tell.

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