If you haven't noticed, there's a theme taking place in the California Giant kitchen this week! From strawberry choco tacos to fresh strawberry guacamole, and even these berry avocado horchata popsicles (yum), we're putting a berry spin on our Cinco de Mayo celebration.
Speaking of berry avocado horchata popsicles, have you guys ever had horchata? If not, I highly recommend making these and giving it a try. It is SO good, especially combined with fresh berries and avocado in a refreshing popsicle. Not only is the horchata simple to make, but these popsicles are the perfect make-ahead snack since you can store them in the freezer until you're ready to serve.
This recipe makes between 6-12 popsicles, depending on the size of your popsicle molds. I'd love to hear what you think in the comment section below!
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
To Finish Popsicles:
1 cup blackberries
1 cup 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).