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Coconut and avocado iceblocks
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Prep Time:
380 minutes
Cook Time:
5 minutes
Total Time:
385 minutes
Indulge in creamy coconut ice pops drizzled with dark chocolate, topped with avocado, shredded coconut, and raspberries.
Ingredients:
  • 2 avocados, peeled, stoned, coarsely chopped
  • 400ml can coconut cream
  • 80ml maple syrup
  • 100g dark chocolate
  • 25.20 gm coconut oil
  • Crumbled frozen raspberries, to decorate
  • Shredded coconut, to decorate
  • Coles Mini Jazzies, to decorate
Instructions:
  • Combine avocado, coconut cream, and maple syrup in a blender or food processor, and blend until silky smooth. Divide the mixture among ten 1/3-cup (80ml) iceblock molds, insert sticks, and freeze for at least 6 hours until solid.
  • Prepare a baking tray lined with baking paper. Take out the iceblocks from the moulds and place them on the prepared tray. Place the tray back in the freezer. In a small heatproof bowl, melt the chocolate and oil over a pan of simmering water until smooth. Let it cool for 5 minutes before using.
  • First, take out the iceblocks from the freezer. Next, place the chocolate mixture into a sealable plastic bag. Cut off a corner of the bag and drizzle the chocolate mixture over the iceblocks. Sprinkle with raspberry, coconut, and chocolate decorations. Lastly, freeze until firm.

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