Ranch-to-Table Recipe: Coconut Avocado Popsicles are creamy, rich, refreshing, and vegan! 

  • Prep time: 30 mins
  • Freezing: 3 hours
  • Total time: 3.30 hours
  • Yields 10 popsicles

Ingredients – Popsicles:

  • 2 large ripe California avocados
  • 14 oz canned coconut milk, full-fat (shake well before opening can!)
  • 3 tbsp. honey or agave syrup

Ingredients – Chocolate Topping:

  • 8 oz 70% dark chocolate, chopped
  • 1/2 cup coconut oil
  • 1/3 cup candied pecans, chopped, optional


  • In a blender or food processor, puree avocado, coconut milk, and honey. Taste and add more honey as needed for sweetness.
  • Pour into popsicle molds until almost full. Place a layer of foil over the popsicle mold, then the popsicle mold cover.
  • Insert wooden sticks into the mold. (Adjust for your popsicle molds!)
  • Place filled molds in the freezer for at least 3 hours – until the popsicles are solid.

Chocolate Topping (prepare just before removing frozen popsicle molds from the freezer): Using a double boiler, melt chopped chocolate and coconut oil together until smooth.

  • Remove frozen popsicles from molds.
  • Dip into melted chocolate.
  • Immediately sprinkle chopped pecans, candied pecans, peanuts, dried coconut, or cocoa nibs (pick your fave!) over the chocolate coating.
  • If desired, drizzle additional melted chocolate over popsicles. Enjoy immediately, or store in the freezer until ready to serve.

Perfect for the 4th of July and your summer parties!

🥑 Get the most buttery, delicious avocados for this recipe from Rossi Ranch – order now!