My Friend, Don Buri

If I were to ever open a restaurant or a café, I'd need to have some recipes up my sleeve. Welcome to my trial and error cookery sketchbook, where I hope to discover said recipes. I like sweets and pickles.


You might remember this post about how this blog was going to undergo some changes… well here we are sixth months later, and not much has changed. I’m confused about what I’m writing, you’re confused about what you’re reading, Don Buri is confused about a whole slew of things, and I’m still awful at keeping up with my fifty different projects. Ladies and gentlemen, all of that is about to change. I have decided that this blog will now be dedicated solely to my culinary adventures. I will keep the name “My Friend, Don Buri” for history’s sake, but there will be no more frivolous  posting of k-pop music videos. I may still discuss some of my fine-dining experiences, but I will be mainly focusing on my adventures in my own kitchen. So, you can expect some change. Some yummy, decadent, sloppy change. Thanks for bearing with me. 

Healthy Coconut Doughnut Chocolate Avocado Pie

I’ve already written about my love for the Chocolate-Covered Katie blog, but I’m pretty sure I have yet to discuss my love for Girl Scout Cookies. I don’t know about you, but when I hear “Girl Scout Cookie,” all I really think about are these:


Yes, the glory that is a Samoa—chocolatey, caramelly, coconutty, perfectly-textured deliciousness. Now, imagine my utter delight when I received an email from the Chocolate-Covered Katie Mailing List with the subject: Samoas Girl Scout Cookie Pie. Yusss. A recipe I could really sink my teeth into. Instantly, I went to work gathering the ingredients. After a couple of changes to the recipe and a mere twenty minutes of prep time, I was ready. Ready to wait a couple of hours for my pie to set in the freezer. :(

Finally, two hours later (four seemed like an overestimate to my rumbling tum) I inhaled a piece of my Girl Scout delicacy. This chilled pie was DELICIOUS. I’ve gotta be honest, it didn’t really taste like a Samoa. I bet if you added some butter, sugar, and caramel, it would taste a bit more like the real deal, but this version was downright scrumptious (especially considering how much healthier it is). The toasted coconut in the crust gives this pie a nice doughnut flavour, while the avocado in the filling provides a subtly earthiness. This pie tastes healthy, but in the best way possible. It’s rich and filling and creamy and nutty and chocolatey. And it’s perfect with an ice-cold glass of milk.


Here are some adjustments I made to Katie’s recipe:

  • instead of coffee, I used 1 tsp coffee extract and 1 tsp water (this was just because I didn’t have coffee)
  • I sweetened mine with 3 tbsp honey and 2 tbsp maple syrup. This was in place of the 4-5 tbsp honey.
  • I added 2 tbsp dairy-free creamer made from almonds and cashews
  • I also added 2 handfuls of dark chocolate chips. This made the avocado flavour a bit more subtle. I would highly suggest doing this.
  • For the chocolate drizzle on top, I melted dark chocolate chips with some coconut oil and poured it in zigzags over the frozen pie :)

I don’t think I’ve ever made anything this professional looking. Yippeee!


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