Lemon Avocado Custard with Fresh Berries

Lemon Avocado Custard

Dairy-free • Gluten-free • Sugar-free • Soy-free

My friend Kellie first made this recipe a few months ago and I LoVeD it!  So when I needed a quick, simple and of course, delicious! raw treat to bring to a potluck last week, I instantly thought of this.  The recipe comes from Nourishing Meals, one of Kellie's cookbooks that I've taken a crazy liking too - I especially recommend for any parents out there.  Recipes are all gluten, soy and for the most part dairy-free but they're simple, delicious and totally family friendly.  This custard has a subtle richness from the avocado blended with a sweet lemon bite - perfect for a summer's day and plus, such a fun color!  It reminded me of my great friend, Gina's mom, who used to make this dessert when we were little called, The Watermelon Bomb.  It was made with strawberry, vanilla and pistachio ice cream - you could totally use this custard to make something similar but dairy-free and with cacao nibs as watermelon seeds perhaps...?!  Hmmm...sounds fun!  First though I'm going to try adapting this recipe in the next few weeks using lime instead of lemon to create a filling for a raw key lime pie with coconut macadamia crust...stay tuned!

Lemon Avocado Custard with Fresh Berries

2 small ripe avocados, pitted 1/4 c. freshly squeezed lemon juice 1/4 c. raw coconut nectar (can substitute with agave or maple syrup) 1/4 c. coconut milk* 1/2 tsp. lemon extract Fresh berries - I used strawberries, raspberries and blackcap raspberries native to Washington - so yum!!! Shredded coconut (optional) cacoa nibs (optional)

Blend all ingredients, except berries, cacao nibs and shredded coconut, in a blender or food processor until smooth and creamy.  Place in refrigerator for 30 minutes or longer to allow custard to set.  Top with fresh berries, and coconut and cacao nibs if desired - enjoy!

*To make raw coconut milk: hack open a young thai coconut, pour coconut water into blender, scoop out coconut meat and blend with coconut water in blender until you have - voilà - coconut milk!  Or....if you're feeling a bit lazy in the kitchen just use the full fat coconut milk in a can - it will work just as well although straight from the nut will probably taste a wee-bit yummier ;-)

I actually made this for the graduation potluck for the raw foods class I assisted here in Seattle at Thrive café.  If any of you are interested in learning more about raw foods, whether it be nutrition or delicious raw food recipes, check out my recent post here about the program or E-mail me if you want more info  - We have soooo many crazy fun classes coming up!

Lemon Avocado Custard

Such a vibrant dish - perfect for summertime gatherings!

Molly enjoying the last bite at the potluck :)

RecipesJamie Wagener