A fresh, light and delicious dessert, it’s quick to make and will delight the taste buds every time – not to mention it’s gluten free, dairy free, nut free, grain free and vegan.
3 large ripe avocados
Juice of 1-2 lemons (depending on taste)
1/3 cup raw honey (or to taste)
2 cups coconut cream
Fresh berries for serving
Toasted coconut flakes for serving
Combine all ingredients in a food processor and blend till smooth. Spoon into individual glasses and decorate with fresh berries and a sprinkle of toasted coconut flakes. Store in fridge for at least an hour before serving.
Recipe created by Billabong Retreat’s resident chef, Angie Cowen. It is from her brand new cookbook Love Life and Gluten Free.