Coconut Avocado Fries with Coconut, Cashew and Cardamom Dip
Serves 6
For the avocado fries
  • ½ cup unsweetened shredded coconut
  • 1 tablespoon powdered icing sugar
  • 2 ripe but firm avocados
For the coconut, cardamom and cashew dip
  • 5 cardamom pods
  • 250ml (½ cup) coconut cream
  • ½ cup cashews (soaked if not using a high-speed blender)
  • 1 tablespoon of powdered icing sugar (or sweetener of choice)
  • 1 teaspoon coconut oil
  1. Preheat oven to 190C (375F). Line a baking tray with parchment paper.
  2. Blitz the coconut in a blender until fine (making coconut flour). Slice the avocados into strips, then coat the pieces in the coconut flour. Place onto a lined baking tray and bake for 8-10 minutes until golden.
For the dip
  1. Remove the seeds from the cardamom pods and grind them in a pestle and mortar. Add them, along with all other ingredients, to a blender and blitz until smooth. Keep in the fridge until ready to use.
Recipe by Veggie Desserts at