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Avocado Coconut Mexican Snow Cone
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Avocado Coconut Mexican Snow Cone
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A raspado is the Mexican version of a snow cone.  Street vendors use a cepillo (ice shaver) to scrape a large block of ice; the shaved ice is scooped into a cup and is topped with sweet fruit syrup (almíbar). Here’s my version of this popular dessert.

Bake/Cook time
Plan for

Freeze 2 hours

1 quart
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Avocado Coconut Mexican Snow Cone
Extra Fine Granulated Sugar
Bake/Cook time :
Plan For

Freeze 2 hours

Yield :
1 quart


  • 2 large ripe avocados, peeled and seeded
  • 2 cup coconut milk
  • 1/4 cup freshly squeezed lime juice
  • Shredded coconut

Simple Syrup


  1. 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.
  2. To a blender or food processor add avocados, coconut milk; blend until smooth.  With blender or food processor running add fresh lime juice, syrup and blend until smooth.
  3. Pour into container; freeze 2 hours or until frozen.
  4. When ready to serve; remove nieve from freezer and using two fork scrap nieve into flaky crystals.  Scoop into glasses and top with shredded coconut.
  5. Note: Syrup can be made ahead and stored, refrigerated, in a tightly covered container.


Recipe developed for Imperial Sugar by Vianney Rodriguez

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