Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
1026
Calories
17g
Protein
80g
Fat
69g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Honey | 1 tbsp (21g) | 64 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 oz Butter
- 1 Tbsp Honey
- 14 oz Sweetened condensed milk
- 1 ½ Cups Graham cracker crumbs
- 8 oz Cream cheese
- 2 California Avocados
- ¼ Cup Lime juice
- 1 tsp Vanilla
- 1/8 tsp Sea salt
- ½ Cup Coconut, toasted - as garnish
- =
Directions
1
Preheat oven to 325°F.
2
To make crust, melt butter in a small saucepan, over low heat. Stir in honey. Add graham cracker crumbs and mix well. Pat crumbs evenly onto bottom and up the sides of a 9-inch pie plate. Bake pie shell for 12 to 15 minutes. Remove from oven and cool.
3
In a medium bowl, combine condensed milk and cream cheese; blend well.
4
Mash avocados with lime juice and add to milk mixture.
5
Add vanilla and salt, and beat until smooth. Turn into cooled crust.
6
Garnish with coconut, cover and chill for 2 to 6 hours before serving.
Recipe sourced from
fandom