Creamy Avocado Green Tea Popsicles
Yield : 6 popsicles
Ingredients
3 avocados
50 ml coconut milk
1 tsp pure vanilla extract
2 Tbsp matcha powder
3 Tbsp maple syrup
Methods
1. In a food processor, pulse avocados and coconut milk until smooth.
2. Add vanilla extract, matcha powder, and maple syrup and pulse until combined.
3. Divide mixture between four popsicle moulds and place in the freezer until frozen. Serve frozen, on a bed of ice to stay cold.
*Note: If you don’t have popsicle moulds, you can pour the mixture between four glasses and place a popsicle stick or a solid straw in the center.
Recipe from www.munchinwithmunchkin.com
TIPS to unmold the popsicles :
1. Fill a pan or container that is at least as tall as your mold with warm (not hot) water, and briefly dip the mold in until the pops loosen, about 20 to 30 seconds. And pull your popsicles out.
2. Simply let the ice pops sit at room temperature until they can be easily removed from their mold (but still hold their shape).
Once they're unmolded paletas are ready to be eaten, but it's best to wait a bit. Wrap pops in resealable plastic bags or store them in airtight plastic containers (use wax paper or plastic wrap to layer) and freeze for at least 30 minutes. This second freezing helps ice pops hold their shape a bit better so they won't melt quite so quickly while you're eating them. If well wrapped, ice pops will keep for three to four weeks.
