These popsicles are so refreshing and taste like a key lime pie (one of my favorite desserts)! The avocado makes them extra creamy, packed with fiber, and gives that beautiful pastel green color. The sweetness of the maple syrup and richness from the avocado/coconut balances out the tart and tangy lime and yogurt. Granola (or use graham cracker) gets added to give it that classic pie flavor. They’re light, yet feel decadent and are sure to cool you down!
Ingredient highlight
Avocado! I eat a lot of avocado – on toast, in bowls, with chips, and straight out of the skin sprinkled with salt. This super versatile fruit is high in monounsaturated fatty acids (oleic and linoleic acid), which may help lower cholesterol and reduce inflammation. They are also high in potassium, vitamin E, B vitamins, and fiber. One half of an avocado has up to 7 grams of fiber and 1 whole avocado has about double the amount of potassium in one banana.
PRO tip: the most nutrient-rich part of an avocado is the really green part close to the skin, so make sure you scrape them clean!
Servings 8 popsicles
Prep Time 15 minutes Ingredients
- 1 cup plain Greek yogurt
- ⅓ cup lime juice (about 3 limes)
- ¼ cup coconut flakes or shredded coconut
- ¼ cup maple syrup
- ½ tsp vanilla extract
- ¼ tsp kosher salt
- 2 medium ripe avocados (about 250g of flesh)
- ½ cup granola or graham cracker chunks
- Note: *this is the silicone popsicle mold I use. I like the silicone ones because I find it’s a lot easier to get the popsicles out compared to metal or plastic.
- Don’t have a popsicle mold? *Make these in little mini or regular sized muffin cups. Put some granola on the bottom or just mix it in.
Instructions
- In a high-speed blender or food processor, add the yogurt, lime, coconut, maple, vanilla and salt. Blend on high until smooth. Add the avocado and blend again until combined and smooth, using the tamper tool to help encourage blending. If it’s not blending at all because it’s too thick, you can add more lime juice, water, or some milk. Taste and add more sweetener, if needed.
- Divide the mixture between 6-8 popsicle molds, filling them up about ¾ of the way. If you have some filling left over, make another popsicle or two. Top each off with the granola and use a fork or popsicle stick to push/mix the granola into the popsicles. Top each off with a bit more granola (if you’d like) and gently press it in with your fingers so it adheres to the filling.
- Cover, insert your popsicle sticks, and place in the freezer overnight or for at least 8 hours.
- To release the popsicles, you can run the bottom under luke-warm water or let them sit out until they release.
- Store in an airtight container or zip top bag in the freezer. I like these best after they’ve sat out for at least 5-10 minutes.
Items you can prep ahead (optional)
- Make the popsicles.
Substitutions:
- To make dairy-free/vegan, use a dairy-free/vegan yogurt or skip the yogurt and add an extra ½ avocado and ¼-½ cup water or milk.
- You can leave out the granola/graham cracker, but the popsicles will be extra small because you’re taking away a lot of the volume.
Storage:
- Store leftovers in an airtight container or zip top bag in the freezer for up to 3 months.
Leftovers + Repurposing:
- Eat them straight from the freezer or let them sit out for 5-10 minutes to soften up a bit! As they sit out, they’ll become a bit softer and creamier in texture.
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