A twist on the classic pie, these popsicles made with avocadoes, coconut cream, limes and ginger snaps are just as delicious but in a fun portable form.
1/2cupunsweetened almond milk (or milk alternative of choice)
3-4tablespoonsmaple syrup*
pinchsea salt
3/4cupcoconut cream*
4-6ginger snap cookies
Instructions
In a blender add the avocado, lime zest, lime juice, almond milk, maple syrup and sea salt. Blend until smooth. Taste for sweetness and add more maple syrup if desired.
In a small bowl pour the coconut cream and stir until smooth.
Crush the ginger snaps into crumbs by placing them into a ziplock bag and crushing them or alternatively they can be pulsed in a food processor.
To layer the popsicles start by pouring some of the avocado mixture, then spoon in a few dollops of the coconut cream and sprinkle some of the crushed cookies. Repeat until the popsicle mold is filled. I like to have at least 2 layers of each mixture for each popsicle. Tap the popsicle mold on the counter to get rid of any air pockets. Place in the popsicle sticks and put into the freezer for 4 hours or until frozen. When removing from the freezer, let them sit at room temperature for 5-10 minutes and they will easily come out of the molds. Enjoy!
Notes
*If using key limes, zest and juice 4 and instead of 2.*If you like your desserts tart and zesty add 3 tablespoons of maple syrup. If you prefer sweeter desserts add 4 tablespoons of maple syrup or to taste.*To separate coconut cream from coconut milk take a can of coconut milk and place it in the fridge upside down overnight. Flip the can right side up and then open. All of the coconut cream will be solidified at the top and easily scooped it out. At the bottom of the can will be the coconut water. I don't recommend using coconut milk for this recipe as it bleeds more into the avocado mixture and since it's not as thick it becomes icy when it freezes.