April 10, 2017 / Leave a Comment
1 ripe avocado
3 organic limes, juiced
1 can coconut milk
1/2 cup pineapple, chopped
Slice the avocado in half, twisting to separate
and remove the pit. Scoop out the flesh and place in a blender along with lime juice,
coconut milk, and pineapple. Blend on high until smooth. Pour into prepared almond pie crust. Refrigerate until firm (about 2 hours).