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
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.