Avocado popsicles are a real thing! I had no idea! My coworker clued me in when he saw me going to town on an avocado in the break room at lunch, spoon in one hand and beautiful green fruit in the other. He recalled the avocado popsicle being a popular treat when he lived in the Philippines and my ears perked right up.
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I am a total avocado fiend, so of course, I needed to know all about it and grilled him for details. When I asked what was typically in an avocado popsicle, he rattled off a few key ingredients that I’ve been avoiding since eating low carb, namely the milk and sugar. At first, I was disappointed that I wouldn’t be able to enjoy the treat. But then I started dreaming up low carb substitutions that would stand up to the challenge.
Avocado Popsicle Recipe with Coconut Milk & Lime
Rather than using milk as the traditional Filipino recipes do, I used coconut milk. I also substituted sugar with granulated Swerve sweetener, which is a zero carb, zero calorie natural sweetener that measures and cooks just like sugar. I love Swerve because it lets you sweeten without the weird aftertaste that accompanies many sweeteners and it doesn’t hurt my tummy. Erythritol rules!
Now, I’ve never tasted a Filipino avocado ice pop, so I can’t give you a comparison breakdown. But I can confirm that the popsicles I’ve been making lately are amazing. I don’t miss the milk or sugar at all. They are just the right amount of sweet and the texture is reminiscent of a fudgsicle – so smooth and creamy! The coconut, lime, and avocado come together perfectly; the flavors really play off of each other.
- Place all ingredients into a blender; secure lid and pulse to break down ingredients.
- Scrape down the inner sides of the blender to incorporate splattered ingredients and replace lid.
- Blend until the mixture is a smooth, creamy consistency without lumps.
- Evenly distribute the mixture into six popsicle molds. The blended ingredients are thick; you may find spooning the mixture into the molds easier than pouring.
- Tap the filled molds on the counter top to remove air bubbles and settle the mixture.
- Place popsicle sticks or handles into the mixture in the center of the molds.
- Freeze the molds for several hours, until the mixture has completely solidified.
- When you are ready to eat, run the mold under water briefly to help release the popsicle. Gently pull the popsicle out by the handle and enjoy!
I haven’t even mentioned the best part yet: my daughter absolutely loves these avocado popsicles! Toddlers are notoriously picky eaters, and mine is no exception. She won’t usually touch an avocado, so I didn’t have high hopes when I handed her a bright green popsicle. But her face lit up after that first lick, and she devoured it quickly. Win for mom, my baby’s eating healthful fats!
Hi, I’m Tasha–nutritionist, recipe developer, and multi-published author dedicated to helping people thrive and succeed using low carb and keto dietary patterns.