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In small saucepan, heat coconut milk, sugar and gelatin, whisking until gelatin is melted; do not boil. Remove from heat; cool. In food processor, purée avocados, coconut milk mixture, lime juice and coconut extract until smooth. Pour avocado mixture into pie crust. Cover with plastic wrap placed directly onto surface of filling; chill at least 4 hours. Serve pie the same day, cut into 8 wedges; garnish each wedge with 2 Tbsp. whipped cream and 2 Tbsp. toasted coconut.
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