Creamy Avocado Mint Pops

Avocado is the perfect companion to coconut milk in these creamy, dreamy pops.
Creamy Avocado Mint Pops
Recipe by Ivy Entrekin, Honey Mama's R&D Manager


  • 1 1/2 large Haas avocados
  • 1 can full-fat coconut milk (13.5-ounces)
  • 1/3 cup raw honey
  • 2 T. dairy-free yogurt
  • 1 tsp. lime juice
  • Pinch of pink salt
  • 1 Honey Mama's Oregon Mint bar


  1. Place all ingredients, except for the Oregon Mint bar, in a high-speed blender, such as a Vitamix. Blend for 30 seconds at high speed, or until creamy and well-incorporated. It is important to do this quickly so that the avocado doesn't oxidize and turn brown.
  2. Pour the mixture into a bowl, and place in the refrigerator to chill for 30 minutes. Chop the Honey Mama's bar into small pieces, about the size of chocolate chips, and refrigerate them as well. 
  3. Remove avocado mixture from the refrigerator, and stir in the chopped Honey Mama's pieces. Quickly spoon into popsicle molds, and place into the freezer. Mine takes about 1 hour to freeze solid. 


  • Your avocados should be very ripe, but be careful not to use one that has brown spots on it. I always buy a few extra just in case.
  • You can definitely leave the yogurt out, but I really loved the tang it gave to the final product. If you decide not to add the yogurt, maybe try adding an extra teaspoon of lime juice.