Serves 6 to 8
For the crust:
- ¾ cup Shredded unsweetened coconut
- ¼ cup Unsalted macadamia nuts
- ½ tsp. Lime zest
- 1/8 tsp. Salt
- 1 tsp. Lime juice
- ½ C Dates, chopped
- 2 T. Shredded coconut
For the filling:
- 1 ½ cup Avocado, ripe
- 1/3-1/2 cups Fresh lime juice
- 1/3-1/2 cups Agave or honey
- 4 T. Coconut oil, preferably refined* at room temperature
- 1/4 tsp. Salt
- Zest of ½ Lime (save for garnish, cover w/ air-tight container; chill)
- 2-3 Lime slices for decoration
* If you use unrefined, it will add a coconut flavor to the dessert, a nice alternative if you want it to taste more tropical. Refined coconut oil is available in health food stores.
To make the crust:
1. In a food processor, combine the nuts, zest and salt and chop coarsely. Add lime juice and dates and process until it sticks together.
2. Sprinkle a 9-inch pie plate w/ the coconut and pat the crust on top and up the sides of the plate. Chill while making filling.
To make filling:
1. Combine all ingredients in a blender (start with the smaller amount of lime and agave as some avocados are more wet than others and milder in flavor; add more if needed).
2. Blend until smooth.
3. Adjust flavors to taste. Pour over crust and chill 4-6 hours or overnight. Garnish w/ remaining zest and some lime slices, if desired.
• This is a great way to use up extra avocados and a unique way to serve a favorite dessert in the islands.
• The avocados, preferably local and a variety with smooth texture and no strings, should be good and ripe.
• The key is not to taste avocado but the tart lime paired with the light sweetness of agave.
• The avocado and coconut oil add good fats to this dish and wonderful texture. It must be chilled in order to set it up so give yourself ample time to prepare this one.
• You will need to zest limes, then juice them and divide juice for use in separate parts of the recipe.
Kapiʻolani Community College Culinary Arts Program. Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.