<img src="http://www.lgssales.com/wp-content/uploads/avocado-coconut-pie.jpg" alt="avocado-coconut-pie" width="300" height="250" class="alignright size-full wp-image-1569" /><strong>Ingredients</strong>
<ul>
	<li>1/2 cup coconut milk</li>
	<li>1/2 cup sugar</li>
	<li>1 pkg gelatin .25-oz.</li>
	<li>3 Avocados from Mexico peeled and pitted</li>
	<li>2 tablespoons freshly squeezed lime juice</li>
	<li>1/2 teaspoon coconut extract</li>
	<li>1 graham cracker pie crust 8-in.</li>
	<li>1 cup whipped cream or whipped topping</li>
	<li>1 cup toasted sweetened shredded coconut</li>
</ul>


<strong>Directions</strong>
<ol>
	<li>In small saucepan, heat coconut milk, sugar and gelatin, whisking until gelatin is melted; do not boil.
Remove from heat; cool. In food processor, purée avocados, coconut milk mixture, lime juice and coconut extract until smooth.</li>
	<li>Pour avocado mixture into pie crust. Cover with plastic wrap placed directly onto surface of filling; chill at least 4 hours.</li>
	<li>Serve pie the same day, cut into 8 wedges; garnish each wedge with 2 Tbsp. whipped cream and 2 Tbsp. toasted coconut.</li>
</ol>

