Paletas de Aguacate y Coco (Avocado and Coconut Popsicles)

If you’ve never had an avocado popsicle you are in for a super treat. I know it sounds odd, because really who has ever eaten an avocado popsicle? However, once you try this you are going to fall in love with avocados in a whole different way. This cold treat is incredibly refreshing and tastes so exotic. The added coconut milk adds a tropical dimension, which usually comes from a piña colada or coconut flan or pie.

Our wonderful amigos at Avocados from Mexico asked us to create another recipe for them using avocados and we suggested this recipe, they said it sounded good so off to our test kitchen we went. I have a confession; this recipe is so delicious that I drank some of it before placing it into the popsicle mold so I had one less popsicle, oops. Caution, you may need to make two batches, one for drinking and one for popsicles.

The true taste test was the kid test. My son Hunter loved them and so did Blake, Yvette’s son and Jeanine’s two boys. To be honest I was on pins and needles waiting for their reaction. Some liked the hint of coconut and some said it tasted like lemonade. If silly hyper boys loved these treats, I know you will too! This recipe is kid tested and approved!

Avocados from Mexico have some great nutritional information on their website, such as the fact that avocados are a good source of lutein, an antioxidant which has been shown to be concentrated in the macula of the eye. Research suggests that it may help maintain healthy eyesight as we age. An ounce of avocado contains 81 micrograms of lutein. Avocados from Mexico are not only good but they’re good for you, but don’t take our word for it, check out the stats on their site here. They really are a fruit (yes, a fruit) packed with nutritional goodness.

So there you have it – These popsicles are not just pretty on the eyes, but actually good for your eyes.

Paletas de Aguacate y Coco (Avocado and Coconut Popsicles)

Yield: 8 to 10 popsicles


1 cup water
½ cup sugar
2 large Hass Avocados from Mexico, halved, pitted and peeled
1/3 cup coconut milk, do not use coconut cream
2 tablespoons fresh lime juice
Dash of salt


In a small saucepan add the water and sugar. Heat just long enough for the sugar to melt. Remove from the heat and allow time to cool.

Cut avocado in half and remove the pit. Spoon the avocado into a blender.

Add the sugar water, coconut milk, lime juice, and salt. Blend until smooth and creamy.

Pour mixture into popsicle molds, about 3 ounces per mold.

Place the popsicle sticks into the molds, put into the freezer, and let them set for about 4 hours or overnight.

Note: If you don’t have popsicle molds you can always place into Dixie cups, freeze for about 30 minutes until mixture freezes slightly then add the popsicle sticks. Continue to freeze.

Photography by Jeanine Thurston

Disclosure: We were sponsored by Avocados from Mexico to attend BlogHer Food 2012. The views and opinions expressed are purely our own and based upon our personal experiences. We are thrilled to partner with brands which are an ideal fit. 

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  1. I am so lucky to have so many paleta possibilities here in Mexico. This one looks absolutely wonderful!

  2. I tried avocado paletas last summer for the first time. I love your addition of coconut milk…I’d happily cool down with one of these right now! I hope you’ll drop by and link up to my Summer of the Popsicle (!

  3. Just printed the recipe for Paletas de Aguacate y Coco (Avocado and Coconut Popsicles). Going to take to work and surprize my fellow employees by not telling them what they are.

    • Oh that’s funny Sarah! We had a party recently and we served avocado brownies (recipe coming soon) and no one guessed the secret ingredient. They were a hit — so yummy and moist. Keep us posted with what your co-workers had to say.

  4. This is one flavor combination that I haven’t tried yet, but it sounds absolutely delicious and refreshing. Can’t wait to try these. 🙂

    • Hola Leslie…can’t wait to hear what you think. These are super easy and delicious…WARNING: once you taste it before you put it in the molds you have to keep yourself from drinking it. LOL

  5. That’s a very creative recipe! I’ve had avocado ice cream before in Mexico, but I’d never thought about mixing it with coconut. Intriguing.

  6. What a great recipe. I love coconut and avocado. Such cute shapes as well.

    • We didn’t have access to our popsicle molds when we made these so we improvised. Glad you like the shape…we were a little concerned…goes to show that popsicles can be made in all sorts of shapes and sizes. Thanks for stopping by.

  7. I’ve never used avocado in desserts and that is something I’ll have to remedy soon… Your popsicles must be delicious!



  8. Hi – just wondering, why is coconut cream not recommended? I have some leftover in the fridge and was hoping to use it in the popsicles.


    • Thank you for visiting our blog Mei. The only reason I suggest not using coconut cream is because it’s already sweetened. But if you don’t sweeten the avocodo and simply add the sweetened coconut cream then of course feel free to do so, just taste as you add. Let us know how they turn out.

  9. Already salivating…looks like a business idea too from your recipe.

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