One of my least favorite things is when I need a piece of fruit for the meal I want to cook but none of it is ripe yet at the grocery store. This always happens to me with bananas and avocados. The other night I was making a burrito bowl and I needed an avocado but the only ones ready to be eaten were in a bag of 4. I bought the bag because I wanted to make guacamole and I figured I would find a way to use the rest throughout the week.
I decided to try making avocado pops using one of my go-to smoothie recipes that includes avocado and altering it a little bit. Last summer I was at VegFest, a giant vegetarian festival hosted in Worcester, Ma, and I had a pineapple pop infused with basil. This inspired me to add herbs and like flavors into my pops, hence the addition of cilantro and lime. Coconut milk and banana play down these bold flavors and create a creamy, tangy flavor. These can be eaten for breakfast, lunch, or dessert. I like to make a batch and take one with me on the mornings when I'm in a rush and don't have time to make a smoothie.
YIELDS
5-6 pops
PREP TIME
COOK TIME
TOTAL TIME
- 1 avocado
- 1 banana
- 1 can coconut milk
- 2 tablespoons honey, agave, or maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 cup fresh cilantro leaves
- juice from 1/2 lime
Directions
1. Add coconut milk, avocado, banana, honey, lime juice, and vanilla to a blender and blend until smooth.
2. Stir in the cilantro leaves.
3. Pour the mixture into your pop molds.
4. Sprinkle coconut on top and press gently into the liquid, leaving a layer on top.
