200 g of diced avocado
1 large egg from Pascoa, 1 kg
600 g of milk chocolate or dark chocolate for coating
1/2 tablespoon of butter
1 can of sweetened condensed milk
200 g of shredded coconut
200 g of diced avocado
1 large egg from Pascoa, 1 kg
600 g of milk chocolate or dark chocolate for coating
1/2 tablespoon of butter
1 can of sweetened condensed milk
200 g of shredded coconut
Cook the avocado until it's tender, drain and mash with a fork to obtain a creamy texture
Pour into a saucepan and add the butter, sweetened condensed milk, and shredded coconut
Cook over low heat and stir until the mixture stops sticking to the bottom of the pan
Let it cool and refrigerate until the moment of use
Melt the chocolate according to the packaging instructions
Distribute a layer of chocolate on the mold and refrigerate for two minutes
Repeat the process
Spread the filling and cover with chocolate
Refrigerate for about 30 minutes
Unmold and wrap in aluminum foil.
