To start, warm up the oven to 200 degrees. To prepare this dessert, I chose brown fine sugar from the Mistral company, he is like us. Mix 200 ml coconut milk 50 ml of vegetable oil, half a Cup of sugar, salt, introduce the flour and baking powder.

The consistency of the dough is obtained as thick cream. Take a baking dish 26 cm, the bottom covered with parchment (or grease, Muslim and sprinkle semolina), wall nothing I smeared. Pour in the batter and put to bake for 15-20 minutes. Then let the crust cool.

Agar-agar soaked in water. With one and a half remove the lime zest. Squeeze out all the juice. Avocado cut in half and remove the pulp, mix it with lime juice and grind to smooth puree.

Then everything is done very quickly. 200ml. coconut milk with Cup of sugar, tofu, vanilla essence and lime zest in a saucepan the right size, not less than 2 liters. Heated to 40-45 degrees, shred blender until smooth (peel, of course, not all will be crushed, but that's okay). Remove from heat and put to heat up the agar-agar.

And coconut weight combine with avocado puree again in a blender grind well. Agar is heated nearly to boiling, the solution becomes similar to Wallpaper glue, transparent and viscous. Pour it in our stuffing, and again all grind in a blender.

Immediately spread the filling in the form with the base. And leave to harden. In the fridge for half an hour it froze completely. Decorate as desired and enjoy the perfect taste.