Avocado and Coconut Icy Poles

Method

1. Scoop the Delcado flesh into a blender along with the coconut cream, maple syrup, lime zest and juice. Blend to a smooth puree then pour into your moulds, insert wooden paddle pop sticks and freeze for at least 4 hours or overnight.
2. For the “ice magic” layer: In separate bowls, melt and mix the white chocolate and coconut oil, and in another bowl, the dark chocolate and coconut oil. Then pour these chocolate mixes into two separate glasses, that are wide enough to dip the icy poles in.
3. Line a baking tray and place in the freezer for an hour to chill, this helps to unmould and dip.
4. Unmould the icy poles and place onto the lined tray then return to the freezer for 5 minutes to make sure they are solid.
5. Have your pistachio and coconut toppings ready. Then one at a time, dip the icy poles in the chocolate and place back onto the tray, sprinkling with either pistachio or coconut.
6. Press the toppings on gently and straight away, as the chocolate will set quickly. If it sets too fast before you add the extra toppings, simply re-dip and go again.
7. Repeat with all icy poles, alternating between the white and dark chocolate topping.
8. Return the tray to the freezer until ready to serve the icy poles, or transfer to a container stacked between baking paper, for longer storage.