½ cup uncooked white rice
10 oz vanilla yogurt
1 cup coconut milk (whole fat kind from can - make sure to stir well to combine)
1 cup water
1 T vanilla
1 T ground cinnamon
⅓ cup sugar
1 cup California Giant blackberries
1 cup California Giant raspberries
In a blender, blend together all ingredients for horchata and let sit in refrigerator for 3 hours. Strain mixture through a fine mesh strainer to remove rice.
Pour mixture back into a clean blender, add 1 avocado, and blend until smooth. In popsicle molds, fill ¼ of the way with a mixture of blackberries and raspberries.
Pour avocado horchata over top, pat down on the counter to get out any air bubbles, and freeze for 2 hours.
After 2 hours, insert popsicle sticks, and then freeze until frozen solid (about 2 hours more).
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