I’ve partnered with my friends at California Avocados to bring you this perfect brunch dish. I can’t wait for all of you to try this avocado-based recipe. Key lime pie has that classic I’m-on-vacation tropical flavor that always uplifts me and yet puts me in a relaxing mood. This wholesome version is light and sweet and perfect for brunch. Your guests will not believe the creamy pudding is made from avocados. It is effortless to pull together and doesn’t require any baking. It is perfectly tart, creamy and so satisfying. Each layer can be made in advance and assembled just before serving.
- For the Key Lime Pie Pudding Layer
- 2 ripe California avocados
- 3 – 4 tablespoons maple syrup
- Juice of 1.5 – 2 large juicy limes
- 1/2 teaspoon pure vanilla extract
- pinch of fine salt
- For the Pie Crust Layer
- 1 1/2 cup certified gluten-free rolled oats
- 1 1/4 cup raw, unsalted sunflower seeds
- 3 tablespoons vegan butter, melted
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine grain salt
- For the Coconut Whipped Cream Layer
- 1 15-ounce can full-fat coconut milk, chilled for 24 hours
- 2 tablespoons maple syrup
- 3/4 teaspoon pure vanilla extract
- Garnishes: extra pie crust layer crumbles, lime zest, lime slices
- For the key lime pie pudding layer: Add avocados, 3 tablespoons maple syrup, the juice of 1.5 juicy limes, vanilla and salt to a mini food processor and blend until smooth and creamy scraping the sides down with a mini spatula as needed. No chunks of avocado should remain. Taste and add the juice of another lime half if you want it to be more tart. You may want to add a drop more vanilla or a fourth tablespoon of maple syrup for a sweeter taste. An extra pinch of salt will bring out all the flavors even more. Re-blend and set aside in your refrigerator to chill.
- For the pie crust later: In a food processor, process the oats and sunflower seeds until mostly fine. Leave some tiny chunks for texture. Do not over-process and turn it into flour. Next, add the melted butter, maple syrup, vanilla extract and salt. Process again until everything is well incorporated. It should be crumbly and fine but slightly sticky. Place in your refrigerator to chill.
- For the coconut whipped cream layer: Scoop only the solid white coconut cream from the chilled can of full fat coconut milk and place in a bowl. Discard or save the coconut water for other use. Beat the coconut cream using a hand mixer until fluffy and smooth. Add maple syrup and vanilla and beat again. Taste and add more maple syrup or vanilla if desired. If not using the whipped cream immediately to make the parfaits then place in your refrigerator.
- To make the parfaits: Use four small glasses and start with the pie crust layer. Top with the pudding layer. You can then top with coconut whipped cream (not pictured). Add more pie crust and another later of pudding and top each parfait with more coconut whipped cream. Sprinkle with extra pie crust crumbles and lime zest. Place a thin slice of lime on each for decoration. Serve well chilled.