Coconut, Basil and Avocado Cream
This is good enough to eat as a dessert! Make it vegan by substituting vegan for the diary yogurt or sour cream. Glyn
¼ c water
½ c plain yogurt or sour cream
½ c flaked unsweetened coconut
¼ c (packed) fresh basil leaves
1 ripe avocado
pinch of red pepper flakes
¼ tsp each ground cardamom and curry powder
In the order listed, combine in a blender and pulse until smooth. If too thick, stir in water by spoonful until you have the desired consistency.
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