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A tart, creamy dessert that not only tastes great, but is relatively healthy too. The longer cook time is 95% chilling in the refrigerator.
Preheat the oven to 350ºF. Combine the all of the crust ingredients together. Spread into a pie plate or tart pan. Bake 10-12 minutes, then cool completely. Shut off oven.
Remove avocado pulp to a mixing bowl. Blend until smooth. Add the yogurt, honey, vanilla, and lime zest to the avocado pulp. Combine completely with hand mixer.
Warm coconut milk over low heat in a saucepan on the stove.
Place the key lime juice in a separate bowl. Sprinkle with the unflavored gelatin. Allow to rest 1 minute, then add the warmed coconut milk. Whisk for 5 minutes.
To the gelatin mixture, add your avocado mixture. Combine well. Mixture will be slightly runny. Taste for flavor. If desired, add a small amount of key lime juice or honey to taste.
Pour into crust. Chill in the refrigerator, uncovered, for several hours (at least 3). Cover. Can be made in advance and left to chill in fridge overnight.
Top with whipped cream. Garnish with raspberries, mint leaves, or candied limes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!