Avocado and coconut ice cream

Neither eggs nor dairy is required for this luscious frozen treat, which gets its creamy texture from pureed avocado and rich coconut milk. Calling it "ridiculously yummy," Mexican-American chef Pati Jinich notes that the nutty flavor is enhanced by a topping of toasted coconut flakes or nuts - and a drizzle of chocolate syrup would not be amiss.

1½ cups regular coconut milk

¾ cup sugar

Flesh of 3 large ripe Hass avocados halved, diced (about 3 cups)

3 tablespoons fresh lime juice

¼ cup dried shredded coconut or sweetened coconut flakes lightly toasted, for garnish (optional; may substitute toasted almonds, pine nuts or pistachios)

Combine the coconut milk and sugar in a saucepan over medium heat, stirring until the sugar dissolves. Turn off heat and let the mixture cool for a few minutes. then transfer to a blender or food processor, along with the avocado and lime juice. Puree until completely smooth.

Transfer the puree to an ice cream maker; churn according to the manufacturer's directions. It will still be somewhat soft. Place in a separate, freezer-safe container with a tightfitting lid and freeze for a couple hours before serving.

If using, lightly toast the coconut in a small saute pan over medium-low heat, stirring constantly to avoid scorching. The coconut toasting should take less than a minute. Once the coconut becomes fragrant and acquires a tan, remove from the heat. Sprinkle as a garnish over the ice cream.

Serves 6 (makes 1 quart)

Nutrition | Per serving: 320 calories, 2 g protein, 34 g carbohydrates, 22 g fat, 12 g saturated fat, 0 mg cholesterol, 20 mg sodium, 5 g dietary fiber, 25 g sugar

Adapted from chef and cookbook author Pati Jinich.