We've got The goods
Have you ever seen so much avocado goodness in one place?
Select a category for endless experiences.
Close
INGREDIENTS
- 1 1/2 C. Coconut milk
- 3/4 C. Sugar, or more to taste
- 3 EA. Avocados From Mexico, halved, pitted, meat diced (about 3 cups)
- 3 T. Lime juice, freshly squeezed
- 1/4 C. Dried, shredded coconut, or sweetened coconut flakes lightly toasted, optional for garnish, or toasted almonds, pine nuts, or pistachios
INSTRUCTIONS
- Pour the coconut milk in a saucepan along with the sugar and place over medium heat. Stir, once the sugar dissolves, turn off heat. Cut the avocados in half, remove the pit and scoop the pulp out. Cut the pulp into chunks and place them in the blender or food processor. Add the coconut milk mixture and lime juice, and puree until completely smooth.
- Process the avocado-coconut puree in your ice cream maker, according to the manufacturer's instructions. Place in the freezer for a couple hours for firmer ice cream. If you don’t have an ice cream maker, you can serve it as a cold mousse, or you can also freeze it and serve it as ice cream, but it will be a little less fluffy. But it's still good!
- Lightly toast the shredded coconut on a small saute pan set over medium-low heat, stirring constantly so it does not burn. It will take less than a minute. Once the coconut becomes fragrant and acquires a tan, remove and set aside. Sprinkle over the ice cream.
Add your phone number to receive the list of ingredients via text for your shopping list.
Also of Interest:
