2 ripe avocados, pitted and peeled
¾ cup skim milk
1 tablespoon lime juice
3 tablespoon condensed milk
¼ cup demarara sugar
1 thai chili*, split, rinsed, seeded, patted dry, and finely chopped
Zest of 1 lime
¼ teaspoon maldon salt
*When rinsing thai chili or any kind of pepper, it is best to do so under running water or wear plastic gloves. That way, your hands don’t become stung by the heat from the spices.
Put all ingredients in a blender and process until smooth. Remove from blender and fill into popsicle molds until frozen solid, preferably overnight. Place sugar and chili and in a mixing bowl. Finely zest a lime on top of the mixture, add salt, and toss everything together. Remove from popsicle mold and serve with a side of the spice sprinkle. Alternatively, you can unmold the popsicles and sprinkle sugar around them and package them in plastic bags and vacuum seal them.