Crème de Abacate e Coco Com Rum

Crème de Abacate e Coco Com Rum

In some South American countries the avocado is used only in sweet dishes. This recipe is for a rather different dessert which comes from that part of the world.


  • 2 ripe avocados
  • 5 Tbsp caster sugar
  • 150 ml coconut cream
  • 1 Tbsp dark rum
  • Juice of a lime
  • 200ml cream


  1. Blend the first five ingredients in a food processor or liquidiser until smooth then turn into a bowl.
  2. Whip the cream to soft peaks then fold into the avocado mix.
  3. Spoon into tall glasses, garnish with a little chopped fruit like pawpaw or pineapple or with a few pomegranate seeds and serve. With a little more cream and using an ice cream maker it also makes a very nice frozen dessert.

As part of your  5+ A Day, an avocado smoothy is a great idea for breakfast; into a blender put the flesh of one avocado, a cup of trim milk, two tablespoons of Greek yoghurt, a squeeze of lemon or orange juice, some honey if you like it sweet and a few ice cubes. Blend, pour and enjoy. Another super day-starter is cubed avocado and chopped parsley or chives stirred into scrambled eggs and piled onto hot toast.

I could go on but whether it’s soups, salads, sauces, sandwiches, sushi or smoothies, crêpes and bakes or mousses and cheesecakes, there is a place in all of them for this wonderful, healthy and nutritious fruit which we grow so well in New Zealand.


Add a little more cream and use this recipe in your ice cream maker it is equally delicious frozen.


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