TASTEMADE + AVOCADOS FROM MEXICO
In a food processor or blender, add 1 can of coconut milk, avocados, and honey until smooth. Separately, blend mango and 1 can of coconut milk until smooth. Fill popsicle molds by alternating the avocado mixture, toasted coconut flakes, and the mango mixture. When full, insert popsicle sticks. Freeze for 4-6 hours. Scoop into container with a lid and freeze for 3-4 hours (preferably overnight) until firm. Serve with more toasted chopped coconut for garnish and enjoy!