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Introduction
These Coconut Avocado Popsicles are the ultimate creamy, dreamy, guilt-free summer treat. If you’re following a bariatric or keto lifestyle and miss indulging in frozen desserts, this recipe is going to feel like a small miracle. Avocados bring that rich, buttery smoothness, while coconut milk adds a subtle tropical flavor—together they make an unbeatable combo that’s both satisfying and refreshing.
What makes these popsicles truly special is how they provide nourishment in every bite. Packed with healthy fats, fiber, and just the right amount of sweetness without spiking your blood sugar, these treats are a must-try for anyone who loves a cold, creamy snack without the sugar overload.
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Why You’ll Love This Recipe
These popsicles are a perfect example of how healthy can still feel indulgent. Here’s why you’ll fall in love with them:
- Keto and bariatric-friendly – Low in carbs, high in healthy fats, and easy on the stomach.
- No refined sugar – Just natural sweetness from keto-approved options.
- Creamy and refreshing – Thanks to the avocado and coconut combo.
- Ridiculously easy to make – Blend, pour, freeze, enjoy!
- Great for warm weather or post-op cravings – Cool, soothing, and nutrient-dense.
They’re also a sneaky way to get in some extra fiber and potassium, especially when your appetite might be low or your meal options are limited.
My Personal Experience
I first made these on a hot day when I wanted something cold but didn’t want to derail my progress. I had an overripe avocado and a can of coconut milk sitting in my pantry, so I decided to blend them together with a bit of sweetener and pour the mixture into my popsicle molds.
I wasn’t expecting much… but when I tasted the first one the next day, it was like a keto ice cream bar, only better. Creamy, smooth, with a slight coconutty vibe—it was love at first bite. Since then, they’ve become a staple in my freezer every summer. And honestly? Even my non-keto friends ask for them!
Required Equipment
🥣 Blender or Food Processor
This is essential for getting that silky, creamy texture. A high-speed blender works best to fully incorporate the avocado and coconut.
🧊 Popsicle Molds
These give your mixture the perfect shape and portion. I prefer silicone molds—they make popping the popsicles out super easy.
🥄 Spatula
Useful for scraping every last bit of the mixture from the blender into the molds. You don’t want to waste a drop!
❄️ Freezer Space
Make sure your molds can sit flat in the freezer while they set—this keeps your popsicles smooth and even.
Ingredients & Substitutions
- 1 ripe avocado – This gives the popsicles their signature creaminess and a boost of healthy fat.
Substitute: You can try half an avocado with 2 tablespoons of Greek yogurt if you want a tangy twist. - 1 cup full-fat canned coconut milk – Adds richness and a tropical flavor.
Substitute: Almond or cashew milk works, but it won’t be as creamy. - 2 tablespoons keto sweetener (like erythritol or monk fruit) – For just the right amount of sweetness without sugar.
Adjust to taste depending on your preference and sweetener strength. - 1 teaspoon vanilla extract – Adds warmth and balance to the flavors.
Optional: You can use coconut or almond extract instead for variety. - Pinch of salt – Enhances the sweetness and rounds out the flavors.
Optional but recommended.
How to Make Coconut Avocado Popsicles
- Prepare your ingredients
Cut the avocado in half, remove the pit, and scoop the flesh into your blender. Shake your can of coconut milk well before opening. - Blend the base
Add avocado, coconut milk, sweetener, vanilla extract, and salt into the blender. Blend until the mixture is completely smooth and creamy—no lumps! - Taste and adjust
Give it a quick taste. If you’d like it sweeter, you can add a little more sweetener and blend again. - Pour into molds
Use a spatula to pour the mixture evenly into popsicle molds. Tap them gently on the counter to remove any air bubbles. - Freeze
Insert sticks and place the molds flat in the freezer. Freeze for at least 4–6 hours, or overnight for best results. - Unmold and enjoy
To release, run the molds under warm water for a few seconds. Gently pull the popsicles out and enjoy immediately!
Tips for This Recipe
- Use ripe avocados – The softer the avocado, the creamier the texture.
- Don’t over-sweeten – Remember, frozen treats taste slightly less sweet when cold.
- For softer popsicles – Let them sit at room temp for 2–3 minutes before eating.
- Want a stronger coconut flavor? Add shredded coconut to the mix or on top before freezing.
Optional Additions
- Lime zest – Adds a fresh zing that pairs beautifully with the avocado.
- Unsweetened shredded coconut – Sprinkle on top or blend in for texture.
- Collagen peptides – Stir in a scoop for added protein.
- Mint extract – A drop or two for a refreshing twist.
Serving Ideas
- Enjoy as a cooling afternoon snack.
- Serve after dinner as a light dessert.
- Pair with a hot cup of herbal tea for contrast.
- Break into chunks and add to a keto smoothie bowl!
Storage Recommendations
These popsicles can be stored in the freezer for up to 3 weeks.
Keep them in their molds or transfer them to a freezer-safe bag once frozen solid.
Avoid storing next to strong-smelling items—they can absorb odors over time.
Frequently Asked Questions
Can I make these without a blender?
Not really—blending is key for the creamy texture. A food processor is your next best option.
Is this okay for early post-op stages?
If you’re cleared for soft foods and tolerate avocado and coconut well, yes. But always check with your provider.
Can I make them sweeter?
Yes! Just adjust your sweetener to taste. Be sure to taste the mix before freezing.
Can I use frozen avocado?
Yes, just thaw it first. Frozen avocado can be a convenient option.
Nutritional Breakdown (Per Popsicle – Makes 4)
- Calories: 160
- Protein: 2g
- Fat: 15g
- Total Carbs: 5g
- Fiber: 3g
- Net Carbs: 2g
(Nutritional values may vary slightly depending on sweetener and milk brand)
Coconut Avocado Popsicle Recipe
Ingredients
- 1 ripe avocado
- 1 cup canned full-fat coconut milk
- 2 tbsp keto sweetener
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Scoop avocado into a blender.
- Add coconut milk, sweetener, vanilla, and salt.
- Blend until completely smooth.
- Taste and adjust sweetness if needed.
- Pour mixture into popsicle molds.
- Freeze for 4–6 hours or until solid.
- Run under warm water to unmold and serve!
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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