avocado lime custard cups

I LOVE avocados.   It’s not unusual for me to eat one or two avocados every day!  I add them to salads or enjoy them simply with a pinch of sea salt and a squeeze of lemon juice.  Avocados are rich in monounsaturated fat, primarily in the form of Oleic Acid.  Oleic Acid is responsible for delivering disease-fighting antioxidants through out the body. They contain high levels of B vitamins and vitamin E, which helps skin looking healthy and youthful.  One avocado has twice the amount of potassium than that of a banana and contains more than 1/3 of your daily vitamin C needs!


To celebrate my 33rd birthday this year Shaye had an Avocado Lime Pie specially made.  I was a bit skeptical due to the fact that I’m used to eating avocados on salads or as guacamole.  It never occurred to me to use avocados for the base of a dessert.  Let me tell you…I’ve been missing out!  The pie was delicious!  I wanted to recreate this pie in a gluten free/vegan version and this is what I came up with.  I took the easy way out by making a crumbled topping instead of a piecrust.  It’s not as decadent as the original version but it’s light, refreshing and  makes for an excellent spring time dessert!

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Avocado Lime Custard Cups

1 and a half ripe avocados

¼ cup honey

¼ cup canned coconut milk

¼ cup fresh lime juice

½ tablespoon grated lime peel

Crumbled topping

¼ cup pecans

¼ cup unsweetened coconut

pinch sea salt

-Simply blend avocados, honey, coconut milk, lime juice and lime peel in a food processor until creamy and pour into 2 custard cups.

-Add pecans, coconut and sea salt in a food processor and pulse until lightly chopped.

-Top avocado lime custard cups with the crumbled topping and place into freezer.

-When ready to serve take out of freezer and thaw for 10-15 minutes.

avocado lime custard cups