2 cups of all-purpose flour
2/3 cup of cold unsalted butter, cut into small pieces
2 to 3 tablespoons of chilled water
For the filling:
1 kg of avocado, cut into squares
700 g of sugar
1 cup of fresh shredded coconut
For the meringue:
3 large egg whites
6 tablespoons of sugar
2 cups of all-purpose flour
2/3 cup of cold unsalted butter, cut into small pieces
2 to 3 tablespoons of chilled water
For the filling:
1 kg of avocado, cut into squares
700 g of sugar
1 cup of fresh shredded coconut
For the meringue:
3 large egg whites
6 tablespoons of sugar
Mix the flour with the butter, forming a crumbly mixture
Add the water and knead until smooth
Roll out the dough on a floured surface
Place the dough in a 22 cm round cake pan
Bake at moderate heat (170°C) until cooked through
Make the filling: place the avocado in a saucepan over medium heat
When it starts to soften, add the sugar and shredded coconut
Mix well
Cook, stirring occasionally, and mash the avocado as it cooks
When it starts to release from the bottom of the pan, it's ready
Place the filling in the baked cake dough
Make the meringue: beat the egg whites until stiff peaks form
Add the sugar gradually, beating well, until stiff peaks form again
Spread the meringue over the avocado filling
Bake at moderate heat (170°C) preheated oven until the meringue is golden brown.
