Baked Paleo Avocado Coconut Wedges

Baked Paleo Avocado Coconut Wedges Baked Paleo Avocado Coconut Wedges

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

1 tbsp coriander
3 tbspĀ Paleo Sour Cream
1 tbsp Paleo Mayonnaise
1 tsp lime juice


  1. Preheat oven to 350 degrees F. Prepare baking sheet with parchment paper.
  2. In a small-medium size bowl, combine coconut flour, paprika, sea salt and pepper. Mix until combined. Set aside.
  3. In a small bowl crack eggs and beat slightly. Set aside.
  4. 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.
  5. 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.
  6. Place baking sheet of coated avocado wedges in preheated oven for 12-15 minutes turning once half way through the cooking time.
  7. 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.
  8. Remove from avocado wedges from oven when done, let cool for a minute, plate and serve with reserved dip.
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