Recipe: Avocado Coconut Pie

By now we already know that avocados can do no wrong to us, as demonstrated by Yummy about baked avocado egg.

We guess we can’t get enough of this magic fruit butter. (Yeah, it’s a fruit bet some of you thought otherwise.)

So, for all you avocado lovers and cravers out there, we bring you another one in Avocado Coconut Pie.

The recipe involves avocados and coconut puréed into a creamy pie dream laid with whipped cream. We’ll let you mull over that for a moment. Just take you time.

Avocado Coconut Pie

Makes a serving for 8

Ingredients:

1/2 cup of coconut milk

1/2 cup of sugar

1 (.25-oz.) of envelop gelatin

3 avocados, peeled and pitted

2 tablespoons of freshly squeezed limejuice

1/2 teaspoon of coconut extract

1 (8-in.) piecrust

1 cup of whipped cream

1 cup of toasted and sweetened shredded coconut

How to Make It:

In saucepan preferably a small one, heat the coconut milk, sugar and gelatine, whisking it until gelatin is melted; do not boil. Remove from heat then let it cool.

In food blender, purée avocados, coconut milk mixture, limejuice and coconut extract until it is smooth. Pour the avocado mixture into the piecrust.

Cover it with plastic wrap the place it directly onto surface of filling; chill it for at least 4 hours.

Serve the pie on the same day, cut it into 8 wedges; garnish each wedge with a 2 tablespoon. Whip the cream with 2 tablespoon of toasted coco

Enjoy!