 INGREDIENTS:
3 medium avocados, peeled and pitted 1 (13.5 oz) can coconut milk 1 (5.4 oz ) can coconut cream ½ cup, plus 1 Tbsp granulated sugar 1 ½ tsp fresh squeezed lemon juice Pinch of salt Optional: ¼ cup toasted sweetened coconut INSTRUCTIONS: Chill a loaf pan in the refrigerator for at least 30 minutes. In a high-speed blender, add the avocados, coconut milk, coconut cream, sugar, lemon juice, and salt. Process until it is a smooth and creamy mixture. Pour the mixture into the chilled loaf pan and place in freezer overnight, or least up to 5 hours. Remove from freezer and allow to soften for 10 minutes before serving. Comments are closed.
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