• Place the avocados, coconut milk, yogurt, cacao, vanilla, salt and low-carb sweetener of choice in a high speed blender and blitz until smooth.
• Pour into your popsicle molds. Add sticks and freeze for 4 hours, or until fully frozen.
• Remove the popsicles from the freezer. To loosen from the molds, carefully run the sides of the molds under the hot water tap until you can pull them out. Careful not to do too much as you don’t want them to melt. Enjoy!

Optional Topping

• Once removed, place onto a baking tray lined with greaseproof paper while you make the chocolate. This step is important to make the chocolate stick and so the popsicles don’t melt.
• Preheat the oven to 375F.
• Place the shredded coconut on a baking tray and roast for 2 - 3 minutes until golden. Keep an eye on it though to make sure it doesn’t burn. Remove from the oven and allow to cool.
• Place the chocolate in a glass bowl and heat over a pan of boiling water (medium heat) until fully melted. Remove from the pan and allow to cool (so that it’s not hot but still fluid).
• Remove the popsicles from the freezer. Dip the tips in chocolate and sprinkle with a sprinkle of toasted coconut. Place back onto the greaseproof lined baking tray to set for about 10 minutes then enjoy!