Avocado and Pineapple Mini
Cream your cream cheese (with a paddle, if possible) until smooth. Scrape well and add your avocados. Paddle together until smooth and creamy. Finally, add your lime juice, lemon juice and sweetened condensed milk and paddle together until smooth.
Place all ingredients into a medium pot and simmer on low for about an hour. Use a burr mixer for desired consistency.
Cream together the soft butter, sugar and vanilla. Scrape the sides of the bowl well. Slowly add your eggs. Scrape again and add your flour and baking powder. Lastly, paddle in your toasted, shredded coconut. Wrap dough in plastic wrap and rest in the refrigerator for at least 2 hours.
After the dough has chilled, lightly spray 4-inch pie pans. Roll out your dough and gently press your dough into the pie pans. Using a fork, gently press around all the edges of the crust.