PREP TIME: 10-15 mins SERVINGS: 2
Great as a refreshing dessert, filling or topping for cake, this recipe can also make a savoury accompaniment for grilled vegetables, salad, main courses or as a dip – just adjust sweet and sour notes with lime juice and maple syrup.
Coconut Cream - solidified from refrigerated can
Optional: Aquafaba (chickpea or butter bean water from can)
Put avocado flesh, 1 cup coconut cream, 1/4 cup lime juice, zest of 1 lime, and 1-2 tablespoons of *maple syrup to taste into a food processor and blend until smooth. Strain through a sieve to make sure no lumps.
(Optional: To aerate to a lighter texture, try aquafaba. Using egg beaters, whip 3-4 tablespoons of chickpea or butter bean water with a dash of cream of tartar until resembling egg whites and fold into avocado mixture.)
Add a chilled dollop to serving glasses and garnish with lime slices or freeze for a soft serve/sorbet.