As needed:

• mini graham cracker pie crusts
• unsweetened shredded coconut, as needed

Instructions

Place avocado into a medium bowl. Add lime juice, sugar, honey and coconut oil and blend with a hand mixer until smooth.

Place mixture into mini graham cracker crusts and freeze for 45 minutes.

Meanwhile toast coconut in a dry skillet stirring constantly until golden brown and aromatic.

Remove tarts from their aluminum shells and place on a serving dish. Sprinkle with toasted coconut and top with a raspberry. Let sit for 5 minutes to allow a slight thaw before serving.

Serving Suggestion

Top with whipped cream and raspberries if desired.