Blueberry Matcha Avocado Popsicles

allergy friendly dairy free gluten free keto paleo plant-based milks vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Daisy Beet.

INGREDIENTS

  • 1 pint blueberries
  • 2 tbsp. water
  • 1/4 cup + 1 tbsp. maple syrup, divided*
  • 1 ripe avocado, pitted and peeled
  • 2 cups coconut milk made with the NutraMilk
  • 2 tsp matcha powder (I used Matcha Kari)
  • 1/2 tbsp. lemon juice

For Coconut Milk (yields 6 cups)

  • 2 cups (160g) of unsweetened dried coconut
  • 1 ½ quarts (6 cups) of water

INSTRUCTIONS

  • Making coconut milk from dehydrated coconut
    • Place the unsweetened dried coconut in the NutraMilk container.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Open the container lid and add 1 cup of water. Replace lid.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Repeat this step for each cup of water, until you have used all 6 cups.
    • Press Mix (do not change the default time)
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

*you can use more or less water depending on how full-bodied you want the milk to be.

  • Heat blueberries and water in a shallow pan over medium heat. Cook for 3-5 minutes, stirring occasionally, until juices release. Stir in 1 tbsp. maple syrup and remove from heat.
  • Place remaining maple syrup, avocado, coconut milk, matcha powder, and lemon juice in the NutraMilk and process until creamy.
  • Spoon blueberries evenly into popsicle molds. Then, fill the remaining space of molds with the avocado matcha mixture.

  • Place popsicle sticks in molds and freeze for at least 3 hours until hard.
  • Remove from molds when ready to serve.

*You can swap out maple syrup for any other sweetener of choice. Try monk fruit sweetener if you are on a Keto diet. 

 

 



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