Coconut cream:
150 g shredded coconut
Butter or margarine
Filling:
1 tablespoon unflavored gelatin
1 1/2 cups avocado puree
1/4 cup cold water
2 tablespoons lemon juice
4 egg whites
1/2 cup additional sugar
1 cup whipped cream (can use store-bought, thawed)
Coconut cream:
150 g shredded coconut
Butter or margarine
Filling:
1 tablespoon unflavored gelatin
1 1/2 cups avocado puree
1/4 cup cold water
2 tablespoons lemon juice
4 egg whites
1/2 cup additional sugar
1 cup whipped cream (can use store-bought, thawed)
Soak the gelatin in cold water
Dissolve it in a bain-marie
Combine with avocado puree
Add lemon juice
If desired, add 1 tablespoon of grated lime zest
Let it thicken slightly in the refrigerator
Beat the egg whites until frothy
Add sugar gradually, beating well
Add whipped cream
Combine everything with the avocado cream
Mix very well
Check the taste and add more lemon juice if needed
Toss shredded coconut in a preheated oven until golden brown
Grease a tart mold or a removable-bottom pan very well
Press the coconut flakes onto the bottom and sides of the mold
Fill with avocado cream and refrigerate until firm.
