Guest Post: Karen Le Billon Shares Her Avocado Ice Pops Recipe
Today’s guest post and recipe comes from Karen Le Billon, author of French Kids Eat Everything, which is now available in paperback. Karen’s new book Getting to Yum coaches parents through the process of taste training, including strategies, games and experiments that will encourage even reluctant eaters to branch out. This book introduces 7 Secrets of Raising Eager Eaters and includes more than 100 delicious, kid-tested, age-appropriate recipes to lead families step-by-step through the process of “learning to love new foods,” enabling kids to really enjoy the foods we know they should be eating.
Ice pops are an amazing way to introduce new healthy flavors to your kids (and homemade ones are so much cheaper than store-bought!). The creamy texture of the avocado combines with the rich coconut milk to make these popsicles irresistible. “Better than ice cream,” my kids tell me. Who said healthy couldn’t also be delicious?
Once your kids have tried this recipe, you can try mixing other flavors: what about passion fruit or tamarind juice?
We enjoy these throughout the summer, but some of the test families told me that they have been eating them year-round. Yum!
Avocado Ice Pops
Special equipment: food processor; ice-pop trays
Preparation: 5 minutes plus at least 2 hours for freezing
Servings: at least 6 big (double) ice pops
1 large ripe avocado, halved, pitted, and peeled
80ml grape or apple juice
80ml coconut milk
2 tablespoons fresh lime juice
Pinch sea salt
40g berries, optional
1. In a food processor, combine the avocado, fruit juice, coconut milk (do not use coconut cream!), lime juice, salt, berries, if using, and 80ml of water and purée. Pour into an ice-pop mold and freeze.