Ingredients (makes 4)
° 1 ripe avocado, peeled and diced
° 4 tablespoons fresh thick coconut milk
° 1 pack silken tofu
° 5-6 teaspoons gula melaka(palm sugar) syrup or chopped gula melaka, or to taste
1. To extract excess moisture of the tofu for a creamier texture, wrap with a clean tea towel and place a plate on top of the tofu. Leave for about 15-30 minutes. Remove tofu from the towel.
2. Combine all the ingredients in a blender or food processor and blend until smooth and creamy. Taste it, add more sugar, if necessary and blend to mix well.
3. Pour into ice lolly mould and place in the freezer until frozen for at least 3 – 4 hours.