Happy St. Patrick's Day! I'm pretty sure this is the one and only thing I make that's vegan, gluten-free and keto/low carb. These popsicles are made with mashed avocados, coconut milk and erythritol. The original recipe had lime juice in it, but I've taken it out completely because these remind me so much of when my dad used to make me avocado dessert when I was little. He would mash the avocados and then poured evaporated milk, sugar and crushed ice. I can still hear him yelling at me to stop crunching the ice with my teeth. Miss you, Papa!
2 large avocados (or 3 small ones)
1 can of unsweetened or light coconut milk
1/4 cup erythritol (Granular Swerve) or any sweetener of your choice modified quantity to your taste
1. In a medium bowl, mash pitted avocados with a fork
2. Stir the erythritol into the avocados, then add the coconut milk
3. Adjust sweetness to your liking
4. Evenly distribute the mixture into 6 popsicle molds and freeze until fully set