I almost feel obligated to put up a “green” themed recipe around St. Patrick’s day. I am Irish to the bone, so it’s not really twisting my arm that much. Have you seen my red hair, pale skin and freckles? Yep. That’s me.
Anyway. This pudding is a funny thing. Who would’ve ever thought that using avocado to make a creamy and delicious sweet treat would work, and not make it totally disgusting? Somehow, it turns out. Really freaking well. Which is great because this stuff is 1) super delicious 2) super healthy 3) super easy and minimal effort. But unfortunately, sometimes it looks…well, odd, to put it in a nice way, and really freaking weird and borderline gross, to say what I’m actually thinking. I’m not one to filter what I’m saying much.
Do a Google image search of “avocado pudding” and you’ll find some not-so-appetizing-looking dishes. And some really gross looking ones which makes you wonder why you would ever make this stuff at all. Which is a shame because clearly, this stuff is delicious, or there wouldn’t be so many different versions of it out there. Classic Internet logic, am I right? Obviously.
Think of this pudding is kind of like a blank canvas that also happens to be super delicious by itself. Like plain sugar cookie dough – you can pimp it out any way you want. Or just eat it by itself because it’s that good. Change up the flavors here and there, add some toppings, and you’ve got about a bagillion different combinations to work with. I’ve seen recipes adding some cocoa powder + coconut sugar to yield chocolate avocado pudding (which tastes like a rich and creamy chocolate mousse), you can put coconut whipped cream or chocolate chips on top, add different frozen fruits in, nut butters, scraped vanilla bean if you wanna be super pinky-up, whatever strikes your fancy.
- ½ avocado
- 1 frozen banana (optional)
- ¼c coconut milk (full fat = creamier pudding)
- ¼ to ½ tsp vanilla extract*
- 1 tsp maple syrup (optional)
- to serve: whatever toppings you want!
- If you want to make chocolate avocado pudding, add 2 Tbsp cocoa powder + 1 Tbsp sweetener.
- Peel and slice your banana - stick it in a tupperware in the freezer for about an hour or two (or overnight) before you're ready to eat.
- When you're ready to eat, put your frozen banana pieces in the food processor and turn it on for about 20-30 seconds, until it stops jumping around. Remove the avocados from its skin and discard the pit, then add the green flesh and coconut milk to the food processor.
- Blend until creamy. Add in the vanilla extract, maple syrup, and cocoa powder, if using. Blend until all the ingredients are incorporated and there are no more chunks.
- Scrape down the sides as necessary. Taste and sweeten as desired.
- Serve cold, with fun toppings. You can also pop it in the freezer for 20-30 minutes to make ice cream!
½ - 1 Tbsp sweetener: maple syrup, honey, coconut sugar
¼ - ½ tsp extracts: vanilla, maple, peppermint, almond, coconut
½ - 1 tsp spices: cinnamon, ginger, nutmeg, pumpkin pie spice
add-ins: nut butter, pumpkin, coconut yogurt
toppings: coconut, berries, fruit (banana, mango, pomegranates + oranges), nuts, coconut whipped cream, cocoa nibs, coconut butter
*For AIP, make sure the vanilla extract is alcohol-free.