Crust:
Melt the Barrita CORONADO in a small pan at a very low temperature. Add honey and crumbs. Mix well. Distribute and flatten mixture in a pan and let cool.

Filling:
In the mixer, mix condensed milk, CORONADO Cream Cheese and beat well. Add avocados and vanilla. Beat well. Stop mixer and add heated diluted gelatin.  Mix well.  Add lemon juice. Pour over crust. In a frying pan at low temperature, place 2 spoonfuls of Barrita CORONADO and coconut.  Cook continuously stirring until it golden brown, do not burn. Cover pie and refrigerate from 2 to 6 hours before serving. Serves 8.

Tips: You can substitute the avocado with two cups of cooked and minced heart of palm fruit (pejivaye), or two cups of figs or plums.

Chef Alex Moya