Avocado-lime pie with coconut


for the filling:

  • 4 large ripe avocado’s
  • 2 limes (organic)
  • 4-5 tbsp maple syrup
  • 1 tsp ginger powder
  • 1 tsp grated coconut
  • pinch salt


In a kitchen machine blend all the ingredients for the crust into a crumbly substance. Transfer the mixture into a baking tray/dish. Spread evenly and press down with the back of a spoon until a smooth surface starts to form. Set aside.

Peel and de-pit the avocado’s and place them in the kitchen machine. Wash the lemons and zest one of them into the same bowl as the avocado’s. Squeeze both the lemons into juice and add to the avocado’s. Add the remaining ingredients (maple syrup, salt, ginger powder and coconut) and mix everything into a smooth puree. Taste for sweetness and freshness. If necessary add more maply syrup and lime.

Spread the puree over the crust with spatula.

Sprinkle some more coconut flakes and more lime zest for garnish and place in the freezer for at least two hours.

Take out of the freezer 30 minutes before, to make cutting more easy.


  • serves 10
  • preparation time: 20 minutes
  • serving time: 2,5 hours