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Our easy avocado recipes - 26 recipes

More Easy avocado recipes

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- Hard boil your eggs to desired doneness

  • 6 avocados
  • 3 eggs hard boiled
  • shallots 2 or 3
  • 3 cans of tuna
  • mayonnaise
  • ketchup
  • salt and pepper
3.8/5 (93 Votes)

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Put your peppers in the oven (30 to 45 minutes) at 425 ° F and lightly grill your peppers and remove the skin (not...

  • 2 peppers
  • garlic
  • avocado
  • onion
  • Espelette pepper
  • Juice of half a lemon
  • salt
  • pepper
3.2/5 (76 Votes)

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Preheat oven , 425 F Take the sliced bread first spread tapenade, add the hard cheese, put the second slice of b...

  • - 6 slices of bread (you can even use bread a few days old)
  • - 2/3 tbsp tapenade
  • - 2 tbsp sour cream
  • - 2 slices of ham
  • - 2 tbsp of mashed avocado
  • - 2 slices of soft cheese
  • - 2/3 cup grated cheese
  • - Salt
  • - Pepper
  • - chives
  • - A few slices of hard cheese
3.5/5 (150 Votes)

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Great!!

  • Coconut Cream Pie Bars
  • FOR THE CRUST:
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 cup vegetable oil
  • 2 tbsp. water
  • FOR THE FILLING:
  • 1/2 cup sugar
  • 1/4 cup corn starch
  • 2 cups half and half
  • 4 egg yolks
  • 3 tbsp. butter
  • 1 cup sweetened flaked coconut
  • 1 1/2 tsp. coconut extract
  • FOR THE TOPPING:
  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1 1/2 tsp. vanilla extract
  • sweetened coconut, toasted
  • Mexico Avocados Make Dessert More Delicious
  • Directions:
  • Preheat oven to 400F degrees
  • Combine crust ingredients and spread into a 9x13 baking dish
  • (note: for more detailed directions on making this crust, click HERE)
  • Poke dough all over with a fork.
  • This keeps the dough from puffing up too much while baking.
  • Bake at 400F degrees for about 10-15 minutes.
  • Crust should be a light golden brown and not "doughy".
  • Let the crust cool.
  • Then prepare the filling.
  • In a bowl, whisk together half and half and egg yolks.
  • In a medium saucepan over medium heat, combine sugar and cornstarch.
  • Then slowly stir in half and half mixture while continuing to whisk.
  • Bring heat up to high and continue to whisk. Do not leave your pot.
  • Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened. Take the saucepan off the heat and stir in 3 tbsp. butter, 1 cup coconut and coconut extract. Stir well.
  • Then spread pudding mixture over crust. Allow to cool for a few minutes.
  • Then cover with plastic wrap. And pop it in your fridge to cool for about an hour.
  • Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer.
  • Now for the toasted coconut topping (if you prefer it toasted).
  • Preheat oven to 325F degrees. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5-10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool.
  • Sprinkle bars with toasted coconut then slice
0/5 (0 Votes)

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Coconut Cream Poke Cake Mashed avocado