Slice the avocados in half and use a knife to remove the pits (firmly drive the blade of the knife into the pit and carefully twist it out).

Slice the avocado flesh vertically, making about five slices per half. Use a spoon to carefully scoop out the flesh. Place the sliced avocado on a foil-lined baking sheet and squeeze over one-quarter of the lime juice (this will help keep the avocado from turning brown).

Freeze for at least 3 hours. Start the next steps about 2 1/2 hours after putting the avocado in the freezer.

Use a spice grinder to process the erythritol into a fine powder (think confectioner's sugar). Let settle before opening lid.

Bring the coconut milk to a boil in a pan over high heat.

Meanwhile, zest the limes.

Once the coconut milk is boiling, add the lime zest and continue to let the milk reduce.

Once reduced by about 25%, remove and place into a container.

Store the coconut milk mixture in the freezer and let cool completely.

Finely chop the cilantro.

Remove the avocados from the freezer — they should be completely frozen along with the lime juice.

Add the avocado, cilantro, and remaining lime juice to a food processor. Pulse until chunky.

Pour in the coconut milk mixture and add the liquid stevia.

Pulse until desired consistency is reached (about 2–3 minutes).

Serve immediately or return to the freezer for later. Enjoy!