Serves 4-6

Ingredients

For the Pot de Creme

2 lb ripe avocado meat after seeding and peeling
1 cup dutch cocoa powder, unsweetened
1 cup agave nectar
1 cup water
1 splash vanilla
1 pinch of cayenne pepper
Pinch of salt

For the Whipped Cream

1 (14 oz) can Coconut Milk
1 teaspoon brown sugar

Instructions

For the Pot de Creme

1.     Blend all ingredients in blender until smooth and creamy. This recipe will make 2 batches so you’ll need to divide your ingredients and mix all in a big bowl afterwards.
2.     You may need to increase the amount of cocoa to balance the avocado flavor.
3.     Refrigerate in airtight container for no more than 2-3 days.

For the Whipped Cream

1.    Place the can in the refrigerator overnight. Do not shake.
2.    Open the can and scoop the thick, creamy white part off the top into a bowl and leave the opaque watery coconut water in the can, add sugar with the coconut cream.
3.    Whip the coconut cream on high until medium/firm peaks form. To avoid splatter, partially cover the bowl with plastic wrap while you whip.
4.    Lasts for about 3 days in the fridge, but will need to be re-whipped to keep volume.