While it’s already known that avocados can do no wrong , as demonstrated by baked avocado egg baskets and avocado popsicles, we can never get enough of this magic fruit butter. (Yes, it’s a fruit.)

So, for all you avocado lovers out there, we bring you Avocado Coconut Pie. The recipe features avocados and coconut puréed into a creamy pie dream topped with whipped cream. We’ll let you contemplate that for a moment. Take you time.

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Avocado Coconut Pie

Makes 8 servings

Ingredients:

• 1/2 cup coconut milk
• 1/2 cup sugar
• 1 (.25-oz.) envelop gelatin
• 3 avocados from Mexico, peeled and pitted
• 2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon coconut extract
• 1 (8-in.) graham cracker pie crust
• 1 cup whipped cream or whipped topping
• 1 cup toasted sweetened shredded coconut

How to Make It:

• 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. Pour avocado mixture into pie crust.
• Cover with plastic wrap placed directly onto surface of filling; chill at least 4 hours.
• Serve pie the same day, cut into 8 wedges; garnish each wedge with 2 Tbsp. whipped cream and 2 Tbsp. toasted coco

Recipe Courtesy of Avocados from Mexico