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1 avocado, ripe
2 kiwifruit, peeled
400ml coconut water
1 lime, zested and juiced
¼ tsp spirulina
Remove the flesh from the avocado and roughly chop.
Peel the kiwifruit and roughly cut the flesh.
Place all the ingredients into a food processor or blender and blend until desired consistency.
Pour into your ice-block moulds, add a stick and freeze overnight.