Avocado Key Lime Pie

Once in a while, I will come across recipes (either from cookbooks or other blogs) which make such big impressions on me that I wouldn't be able to stop thinking about them (not in an obsessive kind of way of course!)

That's when I add these recipes to my stickies labelled 'Must make soon' on my desktop. (Mac's stickies are great for my never-ending lists!) 

So the other day I came across such recipe when I was reading Deborah's Taste and Tell where she interviewed Jenny of Delightful Delicacies. Jenny shared that her favourite recipe on her blog is this...

Avocado Key Lime Pie.

Strange. Intrigued. Must try. Oh and love the green!

I couldn't wait to try it out because not only have I never had a key lime pie before but it has avocados in it which are in season right now. I know the normal key lime pies has a lot of eggs, condense milk and sometimes cream. This recipe has none of that stuff (though I still do want to make the original version one day). Just the simple avocado, lime, coconut oil and some honey/maple syrup. I was also so intrigued about the recipe because in her post, Jenny mentioned that you'd never know that the main ingredient is avocado! 

How cool is that? Using wholesome ingredients to achieve the same creaminess and yummy factor! Definitely the kind of recipe I like to experiment with!

I do avoid buying an ingredient for a recipe in which I know I will only ever use once (and after that, the said ingredient will live the rest of its life in my pantry until its end of life...or until I do a pantry spring clean). In this case, it's the coconut oil. I've hardly ever come across recipes which calls for coconut oil. So how do I justify myself in buying this especially the ones I could find in my area are super expensive. 

That's when I remembered watching a show ages ago about coconut boil being used as a beauty product! It is great for your skin and hair (or so says all the coconut oil makers...)

My hair is definitely dry and brittle these days from the crazy Melbourne weather...getting the coconut oil would help me in not just in the stomach compartment but also the hair as well! Perfect. (I'm not sure about smearing this on my face yet...let's just start with the hair first).

Oh and apparently coconut oil is great for treating head lice and hair loss as well...so if you have one or both of these problems, I'd recommend that you run to the shops to get this oil...and make this pie as well of course!

Ok the moment of truth - taste test. This avocado key lime pie most definitely does not taste like it has avocados in it! It is lime-y/tangy and deliciously creamy. It tastes like a tropical island...with a hint of coconut fragrance. I love how the hazelnut and pecan crust adds such a contrast to the smooth filling.

So go make it if you have those extra avocados lying around. You won't regret it!

Avocado Key Lime pie
from Delightful Delicacies
Serves 4 (I halved the recipe)

• 4 1/2 ripe avocados
• 1/2 cup maple syrup
• 2/3 cup freshly squeezed lime juice
• zest of 2 organic limes
• 4 to 6 Tablespoons coconut oil, melted **
• a few slabs of young coconut meat (optional)
• large pinch of salt
• healthy dash of vanilla

hazelnut and pecan pie crust

• 1/2 cup of filberts (hazelnuts), finely chopped
• 1/2 cup of pecans, finely chopped
• 2 Tablespoons agave nectar, honey or maple syrup
• 1 Tablespoon coconut oil, melted
• 1 1/2 teaspoon cinnamon
• dash of vanilla
• pinch of nutmeg
• pinch of salt

1. Combine chopped nuts, cinnamon, nutmeg and salt in a bowl. Whisk together melted coconut oil, agave and vanilla, add to nut mixture. Press into pie plate. Bake about 10 minutes at 350 degrees Fahrenheit (~176C). Allow to cool completely before adding pie filling.

2. Combine all ingredients in a good blender or food processor, blend until creamy and smooth. (I don't have a food processor so I used a potato masher :P) 

Avocados with lime zests

3. Pour into this pie crust, and serve immediately topped with a little bit of toasted coconut or rice whipped cream, yum!

Jenny's notes:

If you want it to firm up a bit before serving, let it sit in the refrigerator for a little while before serving. 

** If you are adding the coconut oil be sure it is melted, then as everything is blending pour it in a constant stream. Let the pie chill for a bit as the coconut oil will solidify and help the pie to be a little thicker. 

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Coconut, Red bean and Matcha Agar Agar

Let's talk healthy (or heathier) today.

So you've just had dinner...and it is now time of the night when you scour the kitchen for desserts. So what do you find? Ice-cream, chocolate (with sea-salt!), or cakes? No? C'mon, I can't be the only one!

Ever since my recent over-indulgence in Japan, I've been thinking a lot about low fat desserts. Is that even possible?!

Then I magically found agar agar (kanten in Japanese) in my pantry.

You know what's so lovely about this stuff?

It is made of approximately 80% fibre and as you digest, it increases in volume in your stomach by absorbing the water...which means, you'll be fuller quicker than ever!

Oh and you know what else I love about it? Unlike your usual gelatin, it is all-vegetable (extracted from seaweed) and completely odourless! Thank goodness. Is it just me or does gelatin smell really bad when you boil it?

Many sites I have came across boast that agar agar is completely fat-free, has 0 calories and 0 sugar and carbs. While I don't know how accurate these sources are, I'd say it has been a great replacement to my usual ice-cream lately!

I have tested with one of my favourite food combinations...

Matcha and red beans with coconut....in 2 different versions.

Oy, isn't variety the spice of life?

This is probably the easiest dessert recipe you'll ever find. All you need to know is...

...for every 1 cup of liquid, add 1/2 tsp of agar powder. Really. That's all. The rest, taste as you go along.

Coconut, Red bean and Matcha Agar Agar - Version #1

Coconut layer

• I tbsp demerara sugar (depending on how you like it)
• 1 cup low-fat coconut milk
• 1 cup water
• 1 tsp agar agar

Red Bean layer

• 1 tblsp demerara sugar
• 2 cups water
• 1 cup (or more depending on preference) cooked red bean (boil in water for 45 mins)
• 1 tsp agar agar powder

Matcha layer

• 1-2 tsp matcha powder
• 2 tblsp condensed milk (ok, this isn't healthy stuff I know)
• 1/2 tsp agar agar powder
• 1 cup low-fat milk

1. Pour the coconut milk and water into a saucepan and add the agar agar powder. Let rest for 10 minutes.

2. Add in the sugar and bring the liquid to boil.

3. Once sugar has dissolved, pour the liquid into your preferred container. It should set within 20 minutes.

4. Pour on another layes once the previous layer is about to set. Then refrigerate for 2 hours.

Follow the above methods for the other layers...

Note: with the red bean layer, before you pour the red bean onto the coconut layer, maybe sure you pour a small layer of the liquid first then wait for a few minutes before placing the beans and pouring the rest of the liquid over it. This will ensure that the layers stick together better.

Coconut, Red bean and Matcha Agar Agar - Version #2

This version uses exactly the same ingredients as the above step minus the 2 cups of water with the red beans. I just combined the coconut water with the red beans and omitted one layer.

I also used a different type of green tea (you can obviously see the beautiful vibrant green in this second version. Make sure you use fresh and good quality green tea (matcha) powder. It makes a whole lot of difference. The one I used in the first version was about to expire!


I've now a list of other flavour combinations that I can't wait to try.

Imagine lycee with rasperberries... rosewater with pomegranates...

Go on, give agar agar a chance....

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