Add the coconut milk, key lime juice, key lime zest, coconut milk ice cubes, frozen mango, avocado, honey or agave, and vanilla to a blender or food processor. Blend on high until the mixture is smooth and creamy (use a tamper tool with the blender if you have one). Stop, scrape down the bowl or jar every so often, and add a coconut milk a tablespoon at a time if necessary to achieve a thick, creamy consistency. Resist adding too much liquid. I say the thicker the better so it stays cold longer. Transfer to a bowl. Sprinkle on some granola, a dollop or two of coconut whipped cream, fruit, zest, or lime wedges. Serve immediately.
Pour coconut milk into an ice cube tray and freeze. Standard ice cubes are 1-ounce each.
Coconut Whipped Cream
1 can unsweetened, full-fat coconut milk1/2 tsp vanilla extract1 tbsp honey, agave, or maple syruppinch of saltRefrigerate the coconut milk for at least 2 hours, or up to 12 but no more (chilling too long can make separate and lead to grainy texture). Without shaking the can, open it and scoop the thick layer of cream floating on top. Save what's left for later use in a smoothie or discard.Add the cream to a medium bowl. Using an electric mixer, while until it becomes aerated and thick. Add remaining ingredients to taste.