California Avocado Cake (recipe follows)

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Toasted Coconut Sorbet (recipe follows)

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Coconut Curd (recipe follows)

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Graham Cracker Tuile (recipe follows)

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California Avocado Mousse (recipe follows)

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1 cup sweetened coconut chips, optional

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3 cups blackberries, optional

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3 cups coconut flour

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1/2 cup gluten-free flour

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1/2 tsp. salt

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1 1/2 tsp. baking powder

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1 1/2 tsp. baking soda

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12 Tbsp. unsalted butter, at room temperature

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3 cups granulated sugar

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4 large eggs

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3/4 cup buttermilk

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1/4 cup grape seed oil

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1 1/2 cups Fresh California Avocados* (from 2-3 avocados)

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4 1/4 cups coconut milk

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1 2/3 cups granulated sugar

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9 Tbsp. powdered glucose

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4 tsp. dextrose powder

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1 1/2 tsp. cremodan 30

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1/2 tsp. salt

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1/4 tsp. sherry vinegar

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1 cup toasted unsweetened coconut flakes

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3 1/2 sheets gelatin

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14 Tbsp. coconut milk

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1/2 cup buttermilk

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7 large eggs

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2 large egg yolks

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1/4 cup granulated sugar

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1/2 tsp. salt

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27 Tbsp. cold unsalted butter, cut into 27 pieces

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1/4 tsp. sherry vinegar

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1 1/4 cups Graham cracker crumbs

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1/4 tsp. salt

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3 whole Fresh California Avocados*, pitted and peeled

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1/4 cup Lemon Oil

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1 Tbsp. honey

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1/2 tsp. salt

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1 cup isomalt

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.