Name: Chocolate Avocado Pudding
Total time: 190 min
Yield: 3
Ingredients: 1 each small ripe avocado (pitted and peeled (mine was 6.5 ounces unpeeled, or about 90g)) (Source: 1 small ripe avocado (pitted and peeled (mine was 6.5 ounces unpeeled, or about 90g))); 1/3 cup thick white coconut cream ((check notes for how to make this from coconut milk), 80mL) (Source: 1/3 cup thick white coconut cream ((check notes for how to make this from coconut milk), 80mL)); 1/4 cup maple syrup or agave nectar (60mL) (Source: 1/4 cup maple syrup or agave nectar (60mL)); 1 each small small banana (mashed, 100g) (Source: 1 small small banana (mashed, 100g)); 1/3 cup unsweetened cocoa/cacao powder (35g) (Source: 1/3 cup unsweetened cocoa/cacao powder (35g)); 1 tablespoon cacao nibs (or chocolate chips (optional), 10g) (Source: 1 tablespoon cacao nibs (or chocolate chips (optional), 10g))

Get to know the ingredients

small ripe avocado (pitted and peeled mine was 6.5 ounces unpeeled, or about 90g)

In the method: Add the avocado and coconut cream to a food processor and pulse together until incorporated.

thick white coconut cream (check notes for how to make this from coconut milk; , 80mL)

In the method: Add the avocado and coconut cream to a food processor and pulse together until incorporated.

maple syrup or agave nectar (60mL)

In the method: Add the maple syrup, banana and cocoa powder and blend until incorporated, about 15-30 seconds.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 3. Original quantities shown.

Estimating…

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1 each small ripe avocado (pitted and peeled mine was 6.5 ounces unpeeled, or about 90g)
Ingredient note
Source: 1 small ripe avocado (pitted and peeled mine was 6.5 ounces unpeeled, or about 90g)
1/3 cup thick white coconut cream (check notes for how to make this from coconut milk; , 80mL)
Ingredient note
Source: 1/3 cup thick white coconut cream (check notes for how to make this from coconut milk; , 80mL)
1/4 cup maple syrup or agave nectar (60mL)
Ingredient note
Source: 1/4 cup maple syrup or agave nectar (60mL)
1 each small small banana (mashed, 100g)
Ingredient note
Source: 1 small small banana (mashed, 100g)
1/3 cup unsweetened cocoa/cacao powder (35g)
Ingredient note
Source: 1/3 cup unsweetened cocoa/cacao powder (35g)
1 tablespoon cacao nibs (or chocolate chips (optional), 10g)
Ingredient note
Source: 1 tablespoon cacao nibs (or chocolate chips (optional), 10g)

How to make it

0 of 7 steps complete

Add the avocado and coconut cream to a food processor and pulse together until incorporated.
Add the maple syrup, banana and cocoa powder and blend until incorporated, about 15-30 seconds.
Add the cacao nibs if desired and blend again.
Scoop the pudding into one container or 3-4 mini containers. Cover the top with saran wrap, pressing on top of pudding creating an airtight layer so that water doesn't condense in the pudding.
Place in your fridge for at least 3 hours to set.
Garnish with a mint leaf, coconut whipped cream and a sprinkling of cocoa powder.
Enjoy!

Make room for Chocolate Avocado Pudding

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Enjoy!

A few questions you might have

What should I prepare first?

Set out the food processor. Start with this step: Add the avocado and coconut cream to a food processor and pulse together until incorporated.

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What happens at the end?

Enjoy!

How do I plan the ingredient amounts?

This version serves 3. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

You can buy coconut cream or make it from full fat coconut milk. Place a can of coconut milk in the fridge overnight. The cream will separate from the water. The next day, scoop out the thick coconut cream to equal 1/3 cup. You can store the rest of the coconut cream in a container and use otherwise, and then pour out the liquid coconut water and drink it or use it in a smoothie. Refrigerator : Chill this chocolate avocado pudding covered in the refrigerator for up to 3 days. Freezer : Freezing can change the texture of this pudding, but if you’re okay with risking it, you can transfer the pudding to an airtight container or freezer bag and freeze for up to 2 months. Thaw in the fridge before serving.

Chocolate Avocado Pudding

1. Check when to cover

2. Follow the blending step

3. Prepare the finishing addition