When the weather warms up, I get an insatiable, almost uncontrollable urge for cold, sweet treats. As a young child, I remember eating a lot of popsicles. I didn’t like the regular flavors like orange, cherry or grape…UGH! I wanted flavors like root beer, vanilla, bubblegum and cotton candy…YUM!
Somewhere along the way, I “graduated” from popsicles to ice cream cones. Walking across town to go to one of the local dairies with my best friend, Michele, became a social event. It gave us a chance to hang out, chat and eat ice cream. My favorite flavors were bittersweet and teaberry.
Those days are long gone, but I still love ice cream and popsicles. What makes these frozen treat even more fun is the movement toward gourmet ice cream and popsicles. Add a little liquor to your popsicle you you have an “adult” version.
Here’s a great treat for the avocado-lover.
- 11.5 oz. coconut water
- 2/3 cup granulated sugar
- 2 large ripe avocados
- 2 tbs. fresh lime juice
- 1/3 cup cream of coconut
- Combine coconut water and sugar in a medium saucepan. Cook over medium heat just until mixture comes to a boil and all sugar dissolves. Remove from heat and cool completely.
- Peel avocado and remove seed. Puree in food processor. Add lime juice, cooled coconut water mixture and cream of coconut. Puree until fairly smooth. You can eave some avocado chunks if desired.
- Fill popsicle molds to about 1/4 inch from the top. Place in freezer for 90 minutes. Insert popsicle sticks 3/4 of the way into the popsicle molds and freeze overnight. Run popsicle mold under hot water for about 1 minute to easily remoce popsicle from mold.