Avocado Coconut Cream Dessert

Yesterday was a series of kitchen disasters. I set out to experiment to make a low carb Pandan chiffon cake and ended up completely annoyed. Firstly I used an open bottle of meringue powder, not suspecting that it had gone bad…and the whole cake looked beautiful but tasted sour! It was awful and I threw that away. Then I trotted out to buy more eggs and tried the recipe again with some tweaks (I was trying to use Maria Emmerich’s low carb angelfood cake as a base recipe) and it turned out bad again! This time I think it lacked the luscious silkiness of a chiffon cake and the taste wasn’t quite right. However, I didn’t throw out this second cake, but after moodily grumping around half the day, decided to turn the failed cake into a trifle.

I was actually patting my own back smugly because I thought it was extremely expedient to use up some sour blueberries and strawberries in the fridge. And it also occurred to me that I had some leftover coconut cream and coconut milk in the fridge and I thought it would be lovely to whip that into a creamy icing-like layer. Of course since Murphy’s Law was reigning over the kitchen, the coconut cream and milk didn’t quite thicken up the way I wanted and I had to put that coconut cream aside. In the end, I had to use regular whipping cream to create the cream layer of the trifle.

So after all my struggles I had a failed Pandan cake but a truly amazing trifle! At least I didn’t have to discard the cake this time and the family enjoyed the failed dessert.

Being a frugal Asian, I would never throw away the coconut cream mixture I had actually set aside, so I decided to throw in and mash up some avocados and make a kind of an avocado shake. Helper D just came back from her 1 month vacation back home in the Philippines and she came back with lots of avocados from a tree growing in her granny’s backyard. So we were a little desperate to use up the slightly overripe avocados too. The avocado cream was rather thick after it was done and I was doubtful if I could manage that much of it as an avocado shake. I threw it into the fridge because I didn’t want to think about it (I was preoccupied with the trifle), and after refrigeration the cream became a rather nice thick mousse-like dessert! Instant dessert win!

So here is the recipe for my accidental yummy dessert. It is a pure illustration of how when you are given lemons, you can still make lemonade!

Avocado Coconut Cream Dessert

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 1 large or 2 medium-sized avocados
  • 1 cup coconut milk
  • 1/2 cup coconut cream
  • 1/3 cup sugar substitute
  • 1/4 cup almond slices
  • 3 tbsp coconut flakes


  1. In a large mixing bowl, mix the coconut milk, coconut cream and sugar substitute and beat at high speed for about 5-6 minutes. The cream should thicken.
  2. Slice the avocados and deseed them. Scoop out the flesh and add to the cream.
  3. Blend the avocados and cream together and refrigerate at least 4 hours. You can either portion the cream mixture into dessert bowls already or refrigerate in a large bowl and serve in the same bowl later.
  4. Just before serving, in a skillet over medium heat, toast the almond slices and the coconut flakes separately. Sprinkle a generous helping of each over the surface of the avocado cream. Serve immediately.


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