These berry avocado horchata popsicles make for the perfect fruity and nutty dessert!
INGREDIENTS
For the horchata:
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
For the popsicle:
1 avocado
1 cup California Giant blackberries
1 cup California Giant raspberries
DIRECTIONS
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).
Locate the 16-Digit Trace code.Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!