Summer is NOT over, y’all.

I know that summer break is over for most of the kids and teachers in the U.S. And I know that the weather has been totally wackadoodle in many places. But it is still August! The high tomorrow in Killeen, Texas (my current location) is 96 degrees. The pools are still open. And there is still plenty of time for popsicles.

I know what you’re thinking right now. You’re thinking, “Did she seriously put avocado in a popsicle? Is the heat getting to her brain? Can someone pass me a Louie-Bloo raspberry Otter Pop?” But stick with me.

I got the idea for an avocado popsicle from the King of Pops stand in Charleston, S.C., after we finished the Cooper River Bridge Run. Theirs was creamy and very avocado-y, but I thought it would be even better with some coconut milk and sweet banana. And spinach. Because if you’re going to have a green popsicle, you might as well go all in, right?

I promise I haven’t completely lost my mind. These are actually quite delicious — sort of like a frozen smoothie, with a consistency similar to the whole fruit coconut kind from the grocery store.

You can taste a bit of buttery avocado, a hint of creamy coconut and lots of sweet banana. The spinach is just there for fun (you won’t even notice it as long as you blend it in well), and you can throw in some shredded coconut for texture and a tiny bit of agave to mellow everything out. And as an added bonus? They’re packed with nutrients and healthy fats. Sorry, Louie-Bloo.

Coconanacado popsicles (Makes 9-10 popsicles)
2 large bananas
1 1/2 ripe avocados
1 cup coconut milk
2-3 large handfuls raw baby spinach
1 teaspoon agave syrup (optional)
1/2 cup unsweetened shredded coconut
Popsicle molds and sticks

Peel bananas and place pieces in the bowl of a blender. Cut avocados in half and remove the pit, then carefully cut avocado flesh into pieces, remove it from the skin and place in the blender. Pour in the coconut milk and add the rinsed baby spinach.

Blend well, then taste. If the mixture doesn’t seem sweet enough, add 1 teaspoon agave or honey. Blend again, then add unsweetened coconut. Pulse the mixture quickly just to combine, then pour carefully into popsicle molds. Add sticks and freeze until solid.