Avocado Tarts with Toasted Coconut

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Avocado Tarts with Toasted Coconut

Recipe type: Yield: 4 Prep time: Cook time: Total time:

All-American Recipe Contest 2014 First Place Winner in the Desserts Category. Creamy California Avocado is mixed with honey, sugar and coconut oil, nestled


1 ripe, Fresh California Avocado, seeded and peeled
1 Tbsp. lime juice
¼ cup sugar
1 Tbsp. honey
¼ cup coconut oil
4 mini graham cracker pie crusts
4 Tbsp. unsweetened shredded coconut
4 raspberries


  1. Place avocado into a medium bowl.
  2. Add lime juice, sugar, honey and coconut oil and blend with a hand mixer until smooth.
  3. Place mixture into mini graham cracker crusts and freeze for 45 minutes.
  4. Meanwhile toast coconut in a dry skillet stirring constantly until golden brown and aromatic.
  5. Remove tarts from their aluminum shells and place on a serving dish.
  6. Sprinkle with toasted coconut and top with a raspberry.
  7. Let sit for 5 minutes to allow a slight thaw before serving.
  8. Top with whipped cream if desired.

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