And I bet you thought it was going to be guacamole!  I thought so, too, truthfully.  I told a coworker/friend of my weekly baby bump recipe, and he, being an avid cook/baker, all but hijacked avocado week.  I’m lucky I was invited to his apartment to eat the things.  As such, I played no hand in making them, but I did get to taste.  And I am providing a recipe (though is it the right one?  who knows…).  Given the simplicity of the ingredients, I imagine one recipe is not too different from the next.

Avocado Popsicles

(from yumsugar.com)

1 large avocado
1/4 cup coconut milk
1/4 cup cream
1/4 cup sugar
pinch of salt

(He used regular milk in place of the coconut milk.  I think I would try it with coconut milk (or soy milk) next time, to cut down on the lactose issues.  But I digress.)

Using a hand mixer, blend all of the ingredients until creamy.  Fill popsicle molds with the avocado mixture and place in the freezer for at least 5 hours.

Seriously, that’s it.  I would recommend making sure you have plenty of freezer time, as we had a cracking hard time getting these suckers to release from their molds.  Here are some in-progress shots of the consumption process.

Attempt 1: Submerging the molds in hot water.

 

Attempt 2: Running the molds under hot water.A popsicle, "plated". Not shown: scraping the thing out of its mold with a knife and reassembling it on the plate.

  

A popsicle, "plated". Not shown: scraping the thing out of its mold with a knife and reassembling it on the plate.

Oh, wait. There's the knife. And a mangled popsicle.

 

Finally, preparing to enjoy!

 

I eat it.

 

 
 

Though Mr. Apron was not a tremendous fan, I quite enjoyed the creamy sweetness that was quite unexpected. 

 
Stay tuned for next week: onions!
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