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Avocado, Coconut and Lime Sorbet
I know what you're thinking. I can't think of a more gratifying way to get a healthy scoop of monounsaturated fats.
- 1 cup (240 millileters) water
- 1 cup (200 grams) evaporated cane sugar
- 2 tablespoons lime zest
- ¾ cup (180 millileters) fresh lime juice
- 3 avocados, peeled, seeded, and chopped
- One 8.5-ounce/240-gram can cream of coconut, preferably Coco Lopez
- 1 teaspoon salt
In a medium saucepan, combine the water and sugar and cook over high heat. Bring to a boil, reduce the heat, and then simmer until the sugar has dissolved, stirring frequently. Remove from the heat and set aside. Pour the contents of the saucepan into a large bowl and stir in the lime zest; chill the mixture in the refrigerator for at least 1 hour.
Meanwhile, place the lime juice, avocados, cream of coconut, and salt in a food processor and blend until smooth. Add the chilled mixture and pulse to combine. Pour the contents of the food processor into an ice cream maker or a Vitamix, and follow the manufacturer's directions. Serve immediately or store in an airtight container in the freezer.
Lime coconut sorbet
ROOT BEER floats poured table-side, a “milkshake program” created by a sommelier, spectacular sundaes layered with gelee, meringues and buttery sable cookies. It’s a whole new world of soda fountain desserts.
If you’ve ever had the caramel copetta at Pizzeria Mozza -- creamy dark-caramel gelato layered with a crisp Italian pizzelle (waffle cookie), gooey caramel sauce and sticky-smooth marshmallow sauce, topped with a handful of salty, toasty Spanish peanuts -- then you know that a sundae can be so much more than just ice cream with hot fudge, whipped cream and a cherry on top.
Lately (maybe it’s goodbye-to-summer nostalgia), soda fountain standards -- sundaes, shakes, floats, ice cream sandwiches -- have sparked the imaginations of ice cream-minded pastry chefs.
The Little Door’s new pastry chef, Danielle Keene, has been concocting ice creams to serve by the scoop at the Los Angeles restaurant’s adjacent deli-cafe Little Next Door as well as for her new desserts at the restaurant.
She makes a sundae layered in a parfait glass, starting with kumquat-size almond financiers (made with brown butter, orange zest and orange blossom water), then adding roasted Adriatic figs, huckleberry compote and a scoop of honey lavender ice cream. Then the layers are repeated, topped with two more scoops of ice cream and candied orange zest. It’s the pinnacle expression of well-loved sundae characteristics -- the cake-like texture of financiers meets the creaminess of ice cream meets soft-roasted and syrupy fruit in a commingling of textures and temperatures.
AT THE recently opened [email protected] in Hermosa Beach, executive pastry chef Renee Ward is making her version of a layered sundae -- a show-stopping dessert that she calls a coconut coupe. Ward begins with tart kalamansi lime gelee perfumed with vanilla, then a layer of house-made raspberry marmalade and fresh raspberries for a parfait-like beginning. A coconut sable makes a crunchy platform for a tiny scoop of creamy coconut lime sorbet. For a final, flamboyant touch, a teardrop-shaped coconut meringue.
“I like to watch the guests . . . take the spoon and dive in all the way to the bottom so they get all the textures and all the different flavors and take the perfect bite,” Ward says.
Hers is an elegant dinner finale that sommelier Caitlin Stansbury serves with a Moscato Bianco from Vignalta. “The richness of the coconut and the tropical flavors she’s layered into that dessert,” Stansbury says, “pairs so well with the heady gardenia scent and jasmine” of the Muscat.
Like any traditional soda jerk who might draw from an arsenal of ice creams, syrups, sauces, nuts and sodas, Ward uses components made from several recipes. Each can stand on its own or can be combined in building-high style. No cherry necessary.
Her coupe has as much in common with current French-forward desserts as with old-timey soda fountain favorites. Ward previously worked at chef Alain Ducasse’s Mix in Las Vegas, where dessert coupes are a frequent after-dinner offering.
The coupe -- the stemmed glass bowl, such as for Champagne -- “comes across as really hip but still classic,” Ward says.
There’s a whole section of fantastic “coupes glacees” (which roughly translates as “bowls of ice cream,” a serious understatement) on the menu at chef Daniel Boulud’s Bar Boulud, which opened earlier this year in Manhattan. Pastry chef Ghaya Oliveira layers apricot sorbet with apricots, pistachios and lemon speculos (cookies) fromage blanc-berry sorbet with strawberry shortcake and chocolate-vanilla ice cream with hazelnut feuilletine (crushed wafers) and chocolate foam.
The hippification of sundaes isn’t all about chefs. If the crowd at the new desserterie Haus in Koreatown is any indication, it’s chic to meet over artfully presented, ice-cream-and-more desserts such as bananas Foster or cherries jubilee and thick shakes in flavors such as green tea or almond. Here, among the girls with big tote bags and miniature dogs and the guys who pull up to the patio-side valet station in their new cars, the bingsu (a Korean sundae) comes in a glass tea pot filled with shaved ice, fruit, sweet red beans and rice cake. At the table, the server pours sweetened condensed milk over the whole thing.
At LA Mill in Silver Lake, Providence pastry chef Adrian Vasquez, who creates the desserts for LA Mill, has put his own version of bingsu on the menu after a trip to Seoul -- black sesame granita with sweet red beans, his own mochi (sweet pounded rice) cake and micro herbs.
Call it a copetta, call it bingsu, call it a vacherin -- whatever you call it, you’re talking sundae construction. A vacherin glace is chef Alain Giraud’s signature dessert at brasserie Anisette in Santa Monica -- lavender ice cream (which has followed him from his days at Lavande), fresh strawberries, raspberry puree, Chantilly cream and meringues.
MERINGUES! They’re also chef Laurent Tourondel’s sundae add-in of choice, such as at BLT Steak on Sunset Boulevard, where he’s put an orange raspberry sundae on the menu. “It’s actually a Popsicle,” Tourondel says of the sundae. Maybe in terms of flavors -- creamy orange sorbet swirled with raspberries and orange liqueur and crunchy meringues.
“I love the crispy touch with ice cream,” he says. “We have several sundaes [at his several restaurants] -- every season is different. A chestnut sundae during the fall. It’s a take on the French classic called mont blanc.”
Besides sundaes, chefs are experimenting with sodas, shakes and ice cream sandwiches too.
A creative R&D beverage team at LA Mill is concocting its own “coffee root beer” for the restaurant’s root beer float. (There’s also a Blanco y Negro coffee float -- coffee, coffee granita and vanilla ice cream.) Other soda flavors to be offered include candied ginger, rooibos and citrus-camomile. “We’ll try to match different ice creams with the sodas,” owner Craig Min says.
Says Craft pastry chef Catherine Schimenti, who recently has been making floats of muscat soda with peach sorbet: “I love the foam the soda creates when hitting ice cream or sorbet.” She also serves a root beer float with vanilla ice cream and Abita root beer from Louisiana, poured at the table.
And ice cream sandwiches? Sona pastry chef Ramon Perez is reinterpreting the classic with his own pistachio ice cream sandwich: Sicilian pistachio ice cream (with a hint of basil) between two crumbly speculos (thin cookies that he makes with orange zest and molasses), served with watermelon soda. The ice cream sandwiches at Osteria Mozza are more traditional, but come with a bowl of chocolate sauce to dip them into.
At Tourondel’s latest restaurant, BLT Burger in Las Vegas, it’s all about the shakes. Master sommelier and beverage director Fred Dexheimer collaborated with Tourondel for its “milkshake program,” including a toasted marshmallow “Stay Puft” shake. “Laurent has been tweaking that one,” Dexheimer says. “It’s a little difficult. The marshmallows when they’re toasted -- you need to have a powerful blender to get the marshmallow blended.”
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Desserts made by blending avocados with sugar and lime juice are common in Latin America. Here, we’ve rounded out the flavors with vanilla.
- 1 cup sugar
- 1 pinch salt
- 1 vanilla bean, split
- 4 ripe Hass avocados
- 1/2 cup lime juice
1. Bring sugar, 1 cup water, and salt to a boil in saucepan cook 1 minute, or until sugar dissolves. Remove from heat, and scrape seeds from vanilla bean into syrup (don’t worry if they stick together), then add vanilla bean to syrup. Cool remove vanilla bean from syrup, and reserve for another use.
2. Blend avocados 3 minutes in blender or food processor until very smooth. Add half of lime juice, and blend until combined. Add remaining lime juice, and then vanilla syrup blend until smooth.
3. Chill, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.
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Very good!! Very easy. Followed recipe, only change, added zest of 1 lime. (Personally, did not care for with the flourless chocolate cake)
This is really lovely. I had organic unsweetened premium coconut cream on hand (Native Forest brand) so used three 5.4 oz cans. I sweetened it with honey, and added the zest and juice of one lime. This is definitely going into regular rotation at our house!
This is excellent. I doubled the recipe and zested 2 limes. I highly recommend finding Coco Lopez Cream of coconut. I mixed 2 batches separately and the batch with the Coco can was smooth, white, creamy and easy to blend. The other can (from Goya) did not blend in completely with the lime juice and it was greyish. It had consistency of curdled milk, despite my whisking for about 5 minutes. I blended both batches together in my IceCream maker and it turned out luscious. Tasted like a coconutty key lime pie frozen custard. Also beware of recipes calling for Cream of coconut. As another reviewer stated, it's got sugar added and not at all like coconut milk. Recipes should clearly state that!
This is super easy and totally amazing! Creamy, sweet and a little tart in every delicious bite. Double (at least) if you want to share it :)
This is so easy to make and totalloy amazing
Ridiculously easy. I didn't even use an ice cream maker I just popped the bowl in the freezer and took it out about once per hour to stir it up with the mixer. Needed to spread it out into some shallow containers to make sure it was frozen enough to serve at dinner. It was quite scoopable. I didn't find it overly sweet as some other users it is quite tart and piquant. I served it with a pine nut cake. Delicious!
Oh crud, and didn't mean to rate it as zero forks. Bah. Is there any way to edit reviews?
I see a lot of reviews complaining about the sweetness it's key to realize that coconut milk and coconut cream are very different from cream of coconut. Cream of coconut has a lot of sugar added to it as well, plus emulsifiers to keep it very smooth. If you're going to attempt to make it with regular old coconut milk or coconut cream, you need to add a lot of sugar to the recipe as well to make up for the missing sweetness that cream of coconut provides.
Should have read the reviews prior making. I used coconut milk but it obviously doesn't work as with it, the sorbet turns out tart with no sweetness at all. Also very little coconut flavor. My husband's comment. I think you forgot the sugar. Sounds like such a great summer combination but disappointed this time around.
Amazing! This sorbet came together in less than 15 minutes. It was creamy and scoopable even after being frozen. I did make the flourless chocolate cake to go with it. The two together were a perfect pair. I received raving reviews for both.
My husband enjoyed this, but I thought it was terrible--VERY high calorie, but without the pleasure that kind of indulgence should give. I used fresh key limes from our tree. It was really sour, and the coconut taste was almost non-existent, though the cream of coconut was where the calorie punch was. I won't make this again.
**PATRICK'S (ALMOST) SUGAR-FREE COCONUT-LIME SORBET** This may be the most incredible "ice cream" I have ever had. I figured out how to make it with minimal sugar. For me, it is the perfect combination of tart and sweet: --2 cans (13.5 oz each) unsweetened coconut milk [*we have an Asian market here coconut milk costs .89 instead of the $2.50+ at the regular grocery store] --7-8 limes juiced (no pulp) --Zest of 1 (or more) limes (to taste) --13 Splenda packets (probably = 1tsp each only had packets on hand) --3 sugar packets ("") [Could probably make it totally with Splenda] Mix ingredients. You can add more/less sweetner (to taste), but keep in mind that freezing it intensifies the sweetness and the tartness. I use a Cuisinart ice cream maker. In 30 minutes, it tastes incredible. After 1-2 hours in the freezer it is a perfect texture for serving. For longer-term freezing, I recommend putting it into individual serving containers because it freezes pretty hard. If you let it thaw for a bit before serving, it is fine. [Maybe putting it in the food processor frozen and then letting it thaw a bit would work best?] I hope you enjoy this as much as I do!
36 Paleo Avocado Recipes That Help You Lose Weight
Avocado is a paleo staple for its healthy fats, creamy flavor, and a superpower that allows it to replace lots of different kinds of non-paleo ingredients. Try these paleo avocado recipes for sweets, dinners, and salads using your favorite green fruit.
1. Citrus Infused Avocado Cups
Sometimes the simplest recipes make a great impact. That’s definitely the case for these adorable avocado cups filled with orange juice-soaked spiralized carrot, chopped bacon, and lime. They’d be perfect for a party! I recommend serving immediately when they’re ready, because the avocado may begin to get funky.
2. Green Avocado Peach Smoothie
Avocado can help make green smoothies more filling and add healthy fats without messing with their pretty green color. This one is made with frozen peaches, spinach, fresh lime juice, and coconut water. It’s creamy and sweet, but really healthy, too!
3. Chipotle Cauliflower Burgers
Made with riced cauliflower and almond flour, these veggie burgers are so good that you won’t miss the meat. They’re seasoned with chipotle peppers and served with an amazing tomatillo avocado salsa complete with lime, onion, and jalapeno for maximum flavor goodness.
4. Bacon, Grilled Pineapple, and Jalapeno Waffle Sliders
These jalapeno waffles are enveloping a sandwich of bacon, grilled pineapple slices, red onions, spinach, avocado, and fresh cilantro. Does it get any better than a savory waffle slider? No.
5. Acai Smoothie Bowl
You won’t taste the avocado in this smoothie bowl filled with frozen blueberries, ground flexseed, acai powder, hemp hearts, and coconut water, but you’ll know you’re getting lots of healthy fats to support your body systems and keep you full longer.
6. Raw Avocado Banana Chocolate Pudding
I’ll likely share a few of these avocado pudding recipes, because they’re so good and there really are a number of ways to make them. This one has avocado, banana, raw honey to sweeten, raw cacao powder (or unsweetened cocoa) and a big pinch of sea salt. Easy!
7. Paleo Chicken Cobb Salad With Buffalo Ranch
Believe it or not, this delicious salad is suitable for a Whole30 diet! You get to use flavorful ignredients like bacon fat, cherry tomatoes, cucumbers, smoked paprika, and a homemade buffalo ranch dressing—there are two versions so you can choose to use coconut milk or homemade mayo.
8. No Bake Lime Avocado Tart
This tart is going to blow your mind. The crust is made with medjool dates, pecans, and shredded coconut along with lime zest and sea salt for flavor. Fill it with the creamiest, smoothest tart filling made with lots of fresh lime juice and sweetened with agave (or coconut nectar or honey).
9. Pesto Avocado Tuna Wraps
These wraps will make your take-to-work lunch easier than ever before. Use Wrawp wraps or another paleo-friendly wrap of your choice, and it’ll be so tasty with tuna, avocado, homemade pesto, cherry tomatoes, and a handful of healthy spinach for good measure.
10. Stuffed Avocados With Shrimp and Mango
Avocados make a great medium for stuffing because they add so much on their own, too! They are more than just a vessel waiting to be filled…filled with a delicious mixture of garlic, shrimp, paprika, mango, and scallions. Drizzle it with homemade jalapeno aioli.
11. Healthy Yummy Mexican Breakfast Bowls
Avocado is great as a part of your breakfast, and it goes especially well with Mexican flavors and ingredients like onion and Turkey chorizo. For this recipe, you’ll want to leave out the black beans or replace them with more turkey Chorizo. Garnish with hot sauce and fresh cilantro!
12. Mixed Berry, Chicken, Avocado, and Spinach Salad
I love berries in salads! They help keep everything light and summery in this salad with crispy chicken and creamy, refreshing avocado. All of the flavors, textures, and ingredients in this salad really do balance each other out so you’re getting a little bit of everything.
13. Cilantro Lime Chicken and Avocado Salsa
This zesty chicken is made with lime juice and olive oil along with fresh cilantro, ground cumin, and sea salt. It’s bursting with flavor! Top it off with a fabulous avocado salsa made fancy-style with red wine vinegar, red pepper fakes, lime juice, cilantro, and garlic.
14. Sweet Potato Strawberry Arugula Salad
This salad is kept simple and sweet and gorgeous strawberries, creamy roasted sweet potato, basil, orange, avocado, and greens. The simple Dijon-balsamic dressing has a touch of coconut sugar to play along with the sweet theme.
15. Beef Burgers With Jerk Onions and Cucumbe Avocado Salad
This recipe has a handful of different steps, but for those juicy burgers, delicious jerk onions, and avocado salad, it’s worth it. The onions are full of cinnamon, allspice, garlic, and coconut amino flavors while the avocado stays cool and refreshing and the burgers are perfect and savory.
16. Raspberry Avocado Ice Cream
I can’t get over the flavors and colors of this creamy soft-serve ice cream with only four ingredients. The avocado makes it creamy while the raspberries take over the flavor along with a bit of lemon juice and vanilla bean powder. If needed, you can add a touch of honey.
17. Taco Stuffed Sweet Potatoes
Who needs a taco shell when you have a sweet potato? These avocado-topped tacos are made with lean ground beef, garlic, onions, cumin, paprika, and more. Serve with guacamole and a coconut-cumin cream made from lime juice and coconut cream.
Photo: Real Food with Dana
18. Spicy Mango Guacamole
This juicy, chunky guac is the best thing you’ll ever put on your paleo chips, plantains, and veggies. Seriously. Make it with ripe avocados, mango, cilantro, lime juice, jalapenos, garlic, salt, pepper, and chipotle chili powder, which you can adjust for heat.
19. Thai Green Curry Guacamole
This Thai-inspired guacamole is a fusion of some of my favorite flavors like ginger, garlic, jalapeno, avocado, rice vinegar, and quick pickled carrots. The recipe recommends omitting the soy sauce for a paleo version, but you could also substitute coconut aminos.
20. Chocolate Avocado Ice Cream
Just like you can make chocolate pudding with avocados, you can make chocolate ice cream! This recipe uses full fat coconut milk, avocado, raw cacao powder, coconut nectar, cinnamon, and vanilla powder or extract to create a creamy and chocolaty treat with no dairy.
21. Breakfast Steak and Eggs
This recipe really couldn’t be easier. You’ll got just a handful of ingredients: butter, eggs, sirloin steak, avocado, salt, and pepper. Cook them up just the way you like them and enjoy those buttery flavors and the refreshing contrast of cool and green avocado.
22. Grilled Fajita Steak Salad With Avocado Cilantro Dressing
Avocado can make a really wonderful dressing for everything from salads to meats. Give it a try on these flavorful fajita steaks with coconut aminos, lime juice, chili powder, cumin, and more. The dressing is super easy with pepitas and apple cider vinegar.
23. Chilled Soup
Here’s a simple avocado soup that is so perfect for summer time when you need a fresh dinner but you can’t bear to turn on the oven or the stove. It’s refreshing and easy, made from avocados, cucumber, vegetable stock, coconut milk, almonds, lime, salt, and chives.
24. Easy Mango Guacamole
With only a handful of ingredients, this may be the easiest and tastiest guac you’ll make. All you need is ripe avocados, mango, tomato, cilantro, lime, garlic powder, salt, and pepper. If you want to add some eat, throw in a jalapeno or some canned green chilies.
25. Fried Eggs With Roasted Tomatoes and Mushrooms
Served with avocado slices, this breakfast is packed with a variety of colors, textures, flavors and nutrients from a crispy fried egg to earthy mushrooms. The roasted tomatoes have a deep, sweet flavor and you can douse everything with a dash of hot sauce.
26. Naturally Sweet and Crunchy Paleo Kale Salad
This salad is made with chopped kale, cherry tomatoes, avocado, red pepper, raisins, almonds, and apples. I love the contrast of creamy avocado with crunchy apples and sweet, chewy little raisins. Top it with a simple dressing using olive oil, lemon juice, mustard, and ACV.
27. Avocado, Apple and Chicken Salad
This chicken salad would be ideal for a summer picnic, though I’d recommend serving it as soon after making it as possible. It’s got chopped chicken, avocado, apple, celery, red onion, fresh parsley, olive oil, lime juice, and garlic powder. No shortage of flavors here!
28. Avocado Chocolate Sorbet
With more of a sorbet texture than an ice cream texture, this unique chocolaty treat employs delicious avocado and sea salt for a salted chocolate flavor. All you need after that is Thai coconut milk, cocoa powder, and pure maple syrup to sweeten it up.
29. Easy Five Ingredient Kale Avocado Salad
All you need for this salad is a bunch of kale, shredded purple/red cabbage, English cucumber, antipasto herb garlic cloves (YES please), and a ripe avocado. It tastes decadent but it’s really easy to throw together at lunchtime when you need food in your belly fast!
Photo: Get Inspired Everyday
30. Tostones Eggs Benedict With Mango Salsa and Avocado Hollandaise
Instead of an English muffin, this eggs benedict is served up tropical-style on tostones with a mango salsa made with fresh lime juice and red onion. The avocado hollandaise is like the icing on the cake, with more fresh lime, sea salt, and baby spinach for extra color.
31. Grilled Salmon Burgers With Avocado Salsa
You can make these burgers completely from scratch with a fabulous salmon flavor and an easy avocado salsa. Salmon goes so well with the flavors of avocado, poblano pepper, green onions, and fresh lemon or lime juice. Add a dash of salt and pepper and that salsa is ready to go.
32. Tomato Basil Avocado Toast
With you could still enjoy a nice slice of avocado toast even though you’re paleo now? You can! This recipe includes a quick two-minute toasted English muffin as a base for your avocado, fresh tomato, basil leaves, sea salt, and black pepper.
33. Asian-Inspired Breakfast Bowl With Sesame Aioli
Looking to squeeze more veggies into your day? Why not start with breakfast! Try this breakfast bowl filled with sweet potato, garlic, kale, eggs, broccolini, avocado, sesame oil, and chili flakes. Choose a paleo-friendly mayo to replace the Vegenaise, or use homemade.
Photo: Oatmeal with A Fork
34. Avocado Lime Pudding
Made with mostly avocados, this avocado and lime pudding doesn’t try to hide its unique flavor behind chocolate. Let the avocado shine through! You’ll also need raw honey or maple syrup, optional frozen cucumber, sea salt, vanilla, and a hint of stevia to taste.
35. Unripe Avocado Ribbons Salad
You know that terribly disappointing feeling when you open an avocado and discover that it wasn’t ripe yet? Next time that happens, try making this easy salad with a firm avocado, thinly sliced red cabbage, red bell pepper, eggs, and seasonings.
36. Sweet Potato Avocado Toast With Soft Boiled Eggs and Greens
Let’s close this out with a totally over-the-top amazing recipe, shall we? If you want avocado toast but don’t want to go the route of a healthy paleo bread, try this version with sweet potato slices. Sweet potatoes are super nutritious and extra delicious in this recipe, with ripe avocado, eggs, radishes, microgreens, sundried tomatoes, and more.
Avocado paletas (Mexican avocado ice pops)
One of the things I love about visiting different places is how even familiar things can take on a new form. Take ice cream and ice pops (ice lollies), for example. A gelato in Italy will not be quite the same as the ice cream from your local store. Mexican frozen treats, however, are I think some of the most interesting and diverse.
These avocado paletas might seem a bit unusual, but the avocado gives such a wonderful creaminess to this delicious frozen treat.
One of the things I remember well from my first visit to Mexico was going to a lovely small town in the hills near Cuernavaca. They had a beautiful old monastery and buzzing market, but what anyone in the know made time for was one particular ice cream shop.
It had a huge collection of flavors, a good 40 on display and I know they rotated some. Some were more familiar, or at least recognizable like watermelon sorbet, but others more unusual like a four cheese ice cream and sorbets with chili in them.
What are paletas?
Paletas, Mexican ice pops, come in just as many flavors as their ice cream. In general, paletas are either water or milk based. The water ones are usually packed with fruit, like mango paletas, sometimes smooth or sometimes with chunks, and they might be spiced up with a little chili. Milk-based varieties usually use condensed milk and can be things like 'arroz con leche' (rice pudding) or mocha.
In both cases, as well as the range of flavors, what makes them different from your more typical Western ice pops/lollies is the ingredients are nearly always all-natural and relatively healthy. No weird artificial colors and flavors here.
How to make avocado paletas
Avocado paletas are a classic flavor, although there is a little variety in how they're made. Some use water, others coconut milk and/or condensed milk. I've gone for a relatively typical but also healthier version with avocado, coconut milk, a little lime juice and honey.
- Whizz everything up in the blender.
- Pour the mixture into your moulds.
- Freeze until solid.
I used only a small amount of honey so they weren't overly sweet, but you can add a bit more if you prefer it sweeter. Certainly as we had went down well with my little one (and we enjoyed them too).
It might seem obvious when you think about it, but the avocado gives such a smooth, creamy texture, as well as a lovely color, that makes these avocado ice pops so good. The coconut and little bit of lime help add to the tropical feel as well.
These avocado paletas are definitely not what you might be use to in your typical popsicle, but I'd argue they're a whole lot better. All natural ingredients, easy to make, pretty healthy and tasty - hopefully that's enough reasons to give them a try and fingers crossed you'll agree!
Place sugar and lime in Tm bowl Mill 10 secs speed 3
Add lime cubes and avocado sp 10 20 secs
Add coconut cream cubes and salt. speed 10 for 40 secs and use spatula to incorporate fruit.
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No Bake Lime Avocado Tart
Thanks to California Avocados for sponsoring this post.
I used to think it was all about the pie (the farm market down the road that makes every fruit pie under the sun aiding my bias a bit) but tarts lend themselves to the whole no-bake thing and let&rsquos be real, that trumps making pie crust any day. So, I became a tart person.
I mean, just look at that adorable mini tart shell crust. I&rsquod say it beats a pie any day.
Much like my opinion about pie shifted, so has my thoughts on avocado in desserts.
I used to think this trend to throw it in smoothies, combine it with chocolate in everything from cookies to muffins to truffles and even make ice cream out of it was completely whack.
It&rsquos an avocado, people! Let&rsquos keep it to tacos, guacamole and salads.
Case in point, avocado muffins. And now, this avocado tart!
What better time to get on this avocado dessert trend with this no bake lime avocado tart than in anticipation of California Avocado month in June?
If you like key lime pie, I can guarantee you&rsquoll be into this avocado tart (or this key lime coconut panna cotta &ndash so good!).
It&rsquos tart, creamy and refreshing with a perfectly chewy, sweet crust.
It&rsquos gluten free, grain free and paleo too made with dates, nuts, coconut oil and of course, lots of ripe California avocados and fresh lime juice.
The ingredient list is simple, natural and the tart couldn&rsquot be easier to put together. It stays wonderfully in the freezer too so you can have always have some on hand to crush a summer dessert craving.
Avocado, Coconut, and Lime Sorbet - Recipes
Smooth, creamy, tart, and sweet - this lime avocado coconut pie tastes like the tropics and is a perfect easy dessert for a spring or summer day!
It's Pi(e) Day and I'm sharing this new recipe for Lime Avocado Coconut Pie. You can find other pie recipes from some blogger friends at the bottom of this post along with all the other pie recipes I've already shared on the blog. We are a pie family and pies as our dessert of choice, so there is no shortage of pie recipes on this blog!
This pie is a very simple dessert to make, but it packs a flavor punch! Fresh lime juice and zest bring a perfect tartness to the pie that is balanced out by the sweetened condensed coconut milk and a sweet graham cracker crust.
The filling for this pie is simply blended up in your food processor and doesn't require any baking. It only has a few ingredients and the longest part for me is zesting and juicing the limes.
I've included a recipe for the homemade graham cracker crust, but if you purchase one already made, the pie becomes even more simple and completely no-bake.
The color of this pie makes is perfect for spring and summer desserts. It's bright and cheery and the tropical flavors will make it even better for a warm day.
I use Haas avocados, regular limes, and sweetened condensed coconut milk in this recipe. You can use Key limes if you prefer or have them. The number of limes you will need to reach 1/2 cup of fresh juice will depend on the size of the limes and how juicy they are, but it will take several.
I love using sweetened condensed coconut milk in this recipe because it enhances the tropical flavor profile. You should be able to find it with the Asian foods in most larger grocery stores. You can use regular sweetened condensed milk if you can't find the coconut. It will still be sweet and delicious, just without the coconut flavor.
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There's something so special about summer citrus and the sour, subtly sweet flavor it brings to countless meals and beverages. For this week's Superfood Friday, I'm highlighting these luscious fruits in two crazy-good recipes: Citrus Ceviche and Lemon-Lime Sorbet. So, the next time life gives you lemons (or limes), you'll know exactly what to make!
You're going to flip for this dreamy, dairy-free dessert. Here's the scoop: It has a sweet, tart, lemony-lime flavor with a creamy coconut finish, and it is the perfect ending to any meal. Plus, it's a total cinch to prepare, requiring only four ingredients. Simply blend and freeze lemon juice, lime juice, honey and light coconut milk and you're all set. This chilly treat will surely cool you off and delight your taste buds in scorching summer temps. Grab a spoon and kick back!
Get the recipe here.
No need to turn on the oven or stove! To make ceviche, you use fresh lime juice to "cook" the fish instead of heat, and in my version, I toss in sweet orange and grapefruit segments to give it an extra bright taste. Tomatoes, cucumbers, onions and avocado are also added into the mix to punch up the nutrition, texture and overall deliciousness. And while I typically use red snapper, you can also swap in fresh halibut, tilapia, bay scallops or another favorite fish. Also, if you're squeamish about using raw fish, you can easily make it with pre-cooked (steamed or boiled) seafood, and it will still come out super refreshing.
For more tasty recipes, order Joy's new cookbook Joy Bauer's Superfood!
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