Blueberry Matcha Avocado Popsicles

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.