In a saucepan heat the cornstarch and the coconut milk together until the mixture is warm.
In a blender add the avocado flesh, condensed milk, salt and warm coconut milk mix and blend on high until rich and creamy.
Pour the mixture into a popsicle mould and freeze overnight.
Place a mixing bowl over a pan of boiling water and add the broken up white chocolate and melt.
Once the chocolate has melted remove the popsicles from the moulds and dip 1/3 of the tip into the melted chocolate.
Immediately dip the popsicle into the ground nuts as it will set very quickly on the cold popsicles.
Wrap the popsicles individually with baking parchment and place back in the freezer until ready to eat.
Remove from moulds and enjoy.
Servings 6