A FEW TIPS
Add ground unsalted pistachios to the mixture for some crunch. You can also get creative and add some spices such as cinnamon or even black pepper.
Flesh from 1 ½ ripe avocadosabout 1 ½ cups of flesh
1large lime
1 ½cupscanned unsweetened coconut milk
3- 4 Tbsp Greek pine honey or gave syrupor to taste
Instructions
Finely zest the lime rind. Cut the lime in half and juice it. Strain the juice.
Add the lime juice and zest, avocado, and honey or agave to a blender or food processor. bowl Pulse to combine, then puree, streaming in the coconut milk, until smooth puree forms.
Divide mixture into 6 popsicle molds and freeze for at least 4 hours or overnight. Enjoy!
Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.
Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.
Travel Cook Eat & Live
with Diane
Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.