• 1 young coconut
  • 1C cashews, soaked
  • 1T vanilla, or 1 pod, seeds scraped out
  • 1/4C agave
  • 3C water (in total)


  1. Open young coconut; pour water into blender, and add purified water to make up 3C in total. Scoop out coconut flesh and add to blender.
  2. Add all other ingredients to high speed blender, and blend.
  3. Pour into ice cream molds, and insert ice cream sticks.
  4. Set in freezer.
  5. Variation: Add 1T cacao powder for chocolate paddley pop replicas. Add fruit, or whatever takes your fancy.