ingredients
- 2 large ripe avocados
- 1 cup (250ml) coconut milk
- ½ cup (125ml) coconut nectar (or liquid sweetener of choice)
- juice of 2 limes (about 110ml)
- 2 tbsp lime zest
- 2 tsp Organic Japanese Matcha
- ½ cup (125ml) coconut yoghurt
- ½ cup (125ml) coconut yoghurt
- ½ cup (40g) desiccated coconut
directions
1. Blend avocados, coconut milk, coconut nectar, lime juice and zest in a high-speed blender until completely smooth. Add matcha and blend until well combined.
2. Pour mixture into popsicle moulds, leaving 2 ½ cm (1-inch) at the top of half the moulds for the coconut yoghurt. Spoon coconut yoghurt into the partially filled moulds. Insert popsicle sticks and freeze for 5 hours or overnight until set.
3. Run moulds under warm water to help release them and remove popsicles. Place popsicles on a tray lined with non-stick baking paper.
4. Working quickly, lightly dip tips of popsicle in coconut yoghurt and then sprinkle with desiccated coconut. Return to freezer for 30 minutes or until frozen.