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Avocado Coconut Mexican Snow Cone
Products Used
0
101
325
Prep Time:
Bake/Cook Time:
15m
Yield:
1 quart
Plan for:
Freeze 2 hours
A raspado is the Mexican version of a snow cone. Street vendors use a cepillo (ice shaver) to scrape a large block of ice, then the shaved ice is scooped into a cup and is topped with sweet fruit syrup (almíbar).
Products Used
Ingredients
Simple Syrup
- 1 cup water
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
Snow Cone
- 2 large ripe avocados, peeled and seeded
- 2 cups coconut milk
- 1/4 cup freshly squeezed lime juice
- Shredded coconut
Directions
- Make simple syrup: Combine water and sugar in a small saucepan. Heat gently, stirring constantly, until sugar is completely dissolved. Let cool to room temperature.
- To a blender or food processor add avocados and coconut milk; blend until smooth. With blender or food processor running add fresh lime juice and syrup; blend until smooth.
- Pour into container and freeze 2 hours or until frozen.
- When ready to serve remove from freezer and using two forks scrap into flaky crystals. Scoop into glasses and top with shredded coconut.
- Note: Syrup can be made ahead and stored, refrigerated, in a tightly covered container.
Dixie Crystals Insight
Recipe developed for Dixie Crystals by Vianney Rodriguez @sweetlifebake.com
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