Avacados being high in both fat and price, this recipe isn't exactly *useful.* But it makes a great dessert, rather different from the usual sort.
Our friend Peter gave us this recipe after he served the dessert at our All Saints' Day Party. He got it from http://www.sallys-place.com/food/ethnic_cusine/brazil.htm, although his directions are written in, um, slightly different form. Enjoy!
Crème de Abacate (Mushy Green Stuff)
2 medium Avocados
2 tablespoons lime juice
4 tablespoons granulated sugar
1/4 cup ice water
Peel and slice the avocado, discarding the whopping huge pit, or saving it because they look really cool and would be useful for... um, something. Someday. Maybe.
With the blender on "liquefy", throw the avocados, lime juice, and sugar in from 10 feet away... or, place all three ingredients into the blender, firmly place the top on, and then press "liquefy"... the choice is yours.
Puree until completely smooth, adding water if the puree is stiff (I tried several different batches, and found that adding the water with the other ingredients produced the best results for pouring. Otherwise, you will have a stiffer product, though the avocado whip makes for a decent greasing agent if WD-40 is unavailable).
If the product is lumpy, or resembles some gosh-awful concoction from the Star Wars Cantina, force through a wire strainer with electric cattle prods. It might still look like something from the cantina, but it'll be smoother, darnit!
Cocoa, orange slices, and coconut were added as garnishes and aren't part of the recipe. Add whichever garnishes you would most enjoy, I would recommend green olive and pimentos on a toothpick with some salsa... but then my taste-buds are slightly odd.