Avocado Pudding
Recipe inspired by: John Chester
Serves 4
As suggested in the recipe, I encourage topping this pudding with some chopped soaked almonds and a bit of shredded coconut. We all unanimously like the crunch that it adds. The pudding can be served warm or cold, but we like it chilled.
Ingredients:
2 ripe avocados
3/4 cup whole coconut milk
1 cup almond milk
8 pitted Medjool dates
Instructions:
In a blender, combine avocados, coconut milk, almond milk and dates.
Avocados
Coconut Milk
Almond Milk
Dates – Remember to take out the pit!
Blend until smooth.
Use a spatula to encourage the pudding to mix thoroughly. Refrigerate for 2 hours. Best served cold topped with chopped soaked almonds and coconut flakes.
9 comments
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Sharon Simone
I am allergic to almonds, badly! What other substitute can I use for this pudding?
Thanks,
SharonDecember 9, 2014 -
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Molly Chester
You could use Rice Milk. Good luck!
December 11, 2014
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Sandra
What brand of coconut milk do you use?
March 17, 2015 -
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Molly Chester
Lately I have been using Native Forest.
March 31, 2015
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Annielaurie
Molly,
I just happen to have 3 HUGE ALF avo’s that need to be eaten…thanks for this. I was just thinking of making chocolate pudding with them, now I’ll try this. :)
Ani :)
Karen
This looks smooth, creamy and interesting, but what about the smoothie recipe :o). I’d love to have that, too! Thanks
Sandy Schrecengost
This recipe is perfect for our granddaughter, Sophie, to try! And a very acceptable dessert offering. You go John and Molly! And ALF!
Kelly Little
Molly~
I just tried a Chocolate variation of this using 1/3 cup of cocoa powder –naughty, yet amazing!! After 3 years without tasting “chocolate pudding” (aka: high fructose corn syrup with red dye #40), my girls and I think this scrumptious dessert must have come straight from heaven! :)
Molly Chester
Sounds great Kelly!