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Avocado Cream with Blackberry Coulis


This flavorful dessert combines creamy avocados, which are a great source of fiber, potassium and vitamins C, K, folate and B6, with sweet, antioxidant-rich and brain-boosting blackberries.

The recipe comes from Bastyr herbal sciences students Argyle Baukol and Tais Martins Douet. It was created for the Herbs and Food class taught by Alexis Durham.


3 medium
avocados, peeled, seeded and chopped
6 tbsp
coconut cream
5 tbsp
lime juice
4 tbsp
raw cane sugar (or substitute your favorite sweetener)
5 tbsp
steamed fresh stinging nettle (Steam for 5 minutes)
3 tbsp
nettle steaming water
1 pinch
coconut flakes (for garnish)
3 1⁄2 cup
blackberries (fresh or frozen)
2 tbsp
1 cup
skullcap tea ((Scutellaria lateriflora))


For the cream:

  1. In a blender, combine the chopped avocados, coconut cream, lime juice, sugar, nettles and nettle tea. Blend until smooth and creamy.
  2. Pour cream into a bowl and refrigerate.

For the coulis:

  1. In a small pan, combine blackberries, molasses and skullcap tea.
  2. Cook until reduced to a jam-like consistency.

This dessert can be served in individual portions or as one large dish. Layer avocado cream on the bottom of the serving dish. Spread the coulis over the cream, garnish with coconut flakes, and serve.

Avocado Cream with Blackberry Coulis with coconut on top


small desserts
Source Argyle Baukol and Tais Martins Douet, Bastyr University herbal sciences students
Prep time
20 minutes
Cooking time
5 minutes
Total time
25 minutes