Kiddipedia
Serves 6
Prep time – 10 mins
Freeze time – overnight
Ingredients:
3 x ripe Sheppard avocados
1 x cup coconut milk
1 x cup sweetened condensed milk
2 tsp corn starch
250g white chocolate
1 cup toasted ground hazelnuts
1/4 tsp salt
Method:
In a saucepan heat the cornstarch and the coconut milk together until the mixture is warm.
In a blender add the avocado flesh, condensed milk, salt and warm coconut milk mix and blend on high until rich and creamy.
Pour the mixture into a popsicle mould and freeze overnight.
The next day
Place a mixing bowl over a pan of boiling water and add the broken up white chocolate and melt. Once the chocolate has melted remove the popsicles from the moulds and dip 1/3
of the tip into the melted chocolate.
Immediately dip the popsicle into the ground nuts as it will set very quickly on the cold popsicles. Wrap the popsicles individually with baking parchment and place back in the freezer until ready to eat.
Remove from moulds and enjoy.
Created by Luke Hines for Australian Avocados
Luke Hines is a trainer, best-selling author and clean-eating foodie. He is passionate about healthy cooking and has nine best-selling books under his belt. He has just released his latest cookery book, Smart Carbs.
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