Make a hole in 1 of the 3 ‘eyes’ of the coconut, and drain the coconut water into a bowl.
Halve the coconut.
Halve the avocados, remove the seed and the peel, then add the flesh to the coconut water in the bowl.
Add the 3 tbsp. of honey and use the mixer to blend until smooth.
Place the mixture in a plastic container, and then into the freezer for several hours until firm. Stir the mixture well every hour, using a fork.
Scoop the ice cream into the coconut halves, then sprinkle with some pistachios. Time to enjoy your exotic ice cream!