Serving Size: 2 (4 shown)
Ingredients
- 1.5 ripe avocados, pitted, peeled
- 1 tsp. lime juice
- 1 can (14 oz) regular coconut milk (chilled overnight)
- 1/4 cup chopped mint leaves
- 1/3 cup maple syrup or agave syrup
Directions
Spoon out the avocado flesh into a food processor along with the lime juice and blend until smooth. Add mint and process until blended. Open the chilled coconut milk can upside down so that the dense cream is on top. Spoon out just the coconut cream leaving the coconut water behind (save for another recipe). Whip coconut cream in a bowl using an electric mixer until slightly frothy. Add in the avocado mixture and the syrup and then mix together. Spoon mixture in a freezer-safe dish and freeze for at least three or four hours. Let sit at room temperature a few minutes to make it easier to scoop out when serving.
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