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Easy Avocado Matcha Popsicles

These easy matcha green tea popsicles are lightly sweet and made with ripe avocados for a creamy texture.

I’ve been eating avocados since I was a child. It’s a regular thing on a Caribbean table, and we’d often have a slice or two of ripe avocado as a side with breakfast. My family is from Trinidad where avocados are abundant, and it would not be unusual to have an avocado tree in your yard. How amazing would it be to have tree ripened avocados anytime, instead of those hard, unripened fruit from the grocery store?

Besides guacamole I had never used avocado as an ingredient in a recipe and certainly never thought about avocado in a sweet dish, but two things changed that:

  • When I was planning a trip to Morocco a friend told me that I had to try an avocado smoothie in Marrakesh. I didn’t have one in Morocco but inspired by the idea, I tried it when I got home.
  • In nutrition school my fellow students seemingly could not get enough avocados. It was from another student that I learned about avocado chocolate pudding. I was skeptical but it’s quite good and if you like creamy chocolate pudding you’ll very likely enjoy it. The cocoa powder is the predominant flavour so you may not even notice the avocado.
3 Avocado Match Popsicles on a tray filled with ice

What you need to make these popsicles

The ingredient list is quite short for this popsicle recipe. You can make some substitutions if you prefer and I’ll note those below:

  • Ripe avocados. You’ll want to use ripe avocados for the smooth, creamy texture of the flesh. In recent months I have seen frozen avocado chunks sold in stores in the freezer section. In my experience these are quite underripe and may not be the best option.
  • Matcha powder. There are a wide variety of matcha powders out there and I don’t think you need to use the highest quality of matcha (which can be quite pricey) but you can if you want. The flavour is somewhat muted by the avocado and coconut milk. The green colour of each brand of matcha powder will vary and that could affect the colour of your popsicle.
  • Sweetener. I use honey as a sweetener in this popsicle recipe but you can use sugar or another sweetener of choice. Keep in mind that if you use brown sugar or a dark coloured syrup the colour of your popsicle may be darker.
  • Coconut milk. I use a full-fat coconut milk for these popsicles for that extra creaminess, but if you want to use a lighter version that should work too. Get the coconut milk intended for cooking or baking instead of the kind that sits in the tetra packs with the oat milks, soy milks, rice milks, etc. Those are usually quite thin which could affect the overall texture of your popsicles and, in my opinion, don’t have a lot flavour.

Types of Avocados

There are different varieties of avocados, and the two most common found here in Toronto are the Florida (sometimes called Slimcado) and Hass.

The one I grew up eating is the Florida or Slimcado, with a smooth bright green skin. Sometimes described as more watery than the Hass, this avocado has less fat content and to me has a more silky texture. The Hass avocado is smaller, with a dark green nubbly skin and the flesh is denser and more buttery. Both kinds of avocados are healthy and delicious.

Health Benefits of Avocados

Avocados contain heart-healthy, monounsaturated fat, fiber, potassium, Vitamin B5 & B6, Vitamin C, Folate and more. Find out more about the health benefits of avocados here.

Avocado Matcha Popsicles

3 Avocado Match Popsicles on a tray filled with ice
These easy Avocado Matcha Green Tea popsicles are lightly sweet and made with ripe avocados for a creamy texture.
Prep Time 15 minutes
Freeze Time 1 day
Total Time 1 day 15 minutes
Serving Size 6

Equipment

  • blender
  • Popsicle Mold
  • Knife
  • Measuring spoons
  • Measuring cups

Ingredients

  • 2 Hass avocados ripe
  • 1 – 2 tbsp Matcha Green Tea Powder
  • 1/4 cup coconut milk full fat
  • 1 – 2 tbsp honey
  • ¼ tsp vanilla extract
  • Pinch salt

Instructions

  • Cut avocados and scoop the flesh into a blender.
  • Add all remaining ingredients and blend until smooth.
  • Pour into the popsicles molds, ¾ full and add the popsicle sticks.
  • Freezer overnight.

Notes

To serve, remove the popsicles from the freezer and let stand at room temp for a few minutes. This will make it easier to remove the popsicles from the mold. 
This popsicle recipe uses the Hass avocado. These popsicles can be made with Florida avocados but the ingredient measurements would differ.
Two avocado matcha popsicles on a purple board with a popsicle mold in the background

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