Avocado and coconut in my opinion goes extremely well together. The coconut flavour really pops when baked and crisps up adding not only more delicious flavour but wonderful texture. Personally, I prefer to use coconut flour as avocado has such a strong taste therefore by using coconut flour over almond it adds to the coconut flavour. If you do not have desiccated coconut you can use coconut flakes or shredded coconut.
2 avocado, cut in half length wise and each half cut into four wedges, peeled
1 cup fine coconut flour, could also use almond flour
1 tsp sea salt,
1 tbsp ground pepper,
1 tbsp paprika
2 eggs, beaten
1 cup desiccated coconut, shredded coconut or coconut flakes
- Preheat oven to 350 degrees F. Prepare baking sheet with parchment paper.
- In a small-medium size bowl, combine coconut flour, paprika, sea salt and pepper. Mix until combined. Set aside.
- In a small bowl crack eggs and beat slightly. Set aside.
- Slice avocado in half length wise, remove pit. Slice each avocado half length wise into 4 equal sized wedges, making 8 wedges per avocado. Remove skin off each wedge after slicing as not to mush them while cutting.
- Toss each avocado wedge one at a time in coconut flour mixture, then into beaten egg, then into desiccated coconut. Place on prepared baking sheet, repeat this step with the remaining avocado wedges.
- Place baking sheet of coated avocado wedges in preheated oven for 12-15 minutes turning once half way through the cooking time.
- While avocado is baking mix together paleo sour cream, paleo mayonnaise, lime juice, and coriander mix until fully combine, set aside in fridge until avocado is done.
- Remove from avocado wedges from oven when done, let cool for a minute, plate and serve with reserved dip.