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There are no words to describe how wonderful this dessert is. Seriously, for once I am speechless.
I mean, this is food we’re talking about; I always have something to say about food. But not this time.
I ask you, what do I say about a dessert that is made from something savory, such as avocados, and is turned into something indulgent, dreamy, and that looks or tastes nothing like its original form?
You have to, HAVE TO promise me that you will try this dessert! That is truly the only way that you will understand how wonderful it is.
I confess that even though I saw a number of chocolate avocado pudding recipes floating around the World Wide Web, I was pretty skeptical of the idea. I thought, sure the consistency will resemble pudding, it will look like pudding, but I was absolutely positive that you would be able to taste a hint, or an aftertaste, of avocado.
And, it is very true, there is quite the aftertaste of avocado when you first blend it up. It is when the mixture sits in the refrigerator to chill that all of the flavors meld together and completely disguise the taste of avocado to make it truly taste like a decadent, chocolate-y dessert.
Magic!
Growing up I never liked pudding. Not really sure why. I didn’t hate it, but I would much rather have had ice cream. Not with this pudding! I think I just may become an avocado pudding-a-holic. Yes, I just made that word up.
Paul, who did enjoy pudding growing up, absolutely devoured my version. He even licked the serving dish. I don’t think I’ve ever seen him do that. Actually, I’m usually the one to lick bowls or plates after I am finished eating. I’m quite the lady!
What is this pudding really like?
Rich & creamy
Indulgent
Chocolate-y
With a coffee undertone
Guilt-free! Hello, we’re eating avocados here
Avocado taste is undetectable
Customizable
Easy
Can make ahead
Best with coconut whipped cream
I just know that you will devour this pudding. If you are making it for your kids, it’s okay, that’s decaf coffee we are using. If you still don’t want to expose your kids to any trace amounts of caffeine, then just omit the coffee all together. You’ll simply have a richer, thicker pudding.
This recipe has not been kid-tested, because we don’t have any munchkins yet. Unless you count our cat, Granite, but he doesn’t like chocolate. Picky eater that one! Come on though, what kind of kid doesn’t like chocolate pudding?
Oh yeah, I didn’t.
One more thing before you go, Mother’s day is coming up in a few days! Make this pudding for your mom and say thanks for all that she does and has done! Like, ya know, raising you and stuff. No big deal.
This pudding was inspired by my mom (hi, Mom, I bet you didn’t know that). When I thought of what I would make her for Mother’s Day, if she didn’t live 3 hours away, I thought of chocolate, of course, gluten-free and healthy, and coffee, because the lady loves her coffee. This chocolate coffee avocado pudding fits all of those requirements.
Happy Mother’s day, Mom, and thanks for proofreading my posts before they go live for all the world to see. BTW, this recipe is so easy I fully plan to make it for you as a belated Mother’s Day celebration the next time you visit. Surprise!
Chocolate Coffee Avocado Pudding (V + GF)
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: Dessert
- Cuisine: Vega, Gluten-free
Description
This pudding is a delicious, healthier version of traditional chocolate pudding. Made with avocados and coconut whipped cream, it is gluten-free and vegan. Chill it for 2 hours before serving and the avocado taste becomes undetectable.
Ingredients
- FOR THE AVOCADO PUDDING:
- 3 ripe avocados
- 1/2 cup unsweetened cocoa powder
- 3/4 cup, cooled, strong brewed coffee (I used decaf in case we ate this in the evening.)
- 1/4 cup to 1/2 cup honey, or to taste (Sub in agave nectar or maple syrup for vegans.)*
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon soy sauce (gluten-free friendly for gluten-free eaters)
- A few coffee beans for garnish, optional
- FOR THE COCONUT WHIPPED CREAM (optional, but highly recommended):
- 1 can full fat, unsweetened canned coconut milk without flavorings or additives**
- 1 teaspoon vanilla
- 1/8 teaspoon fine sea salt
- 3 tablespoons plus 1 teaspoon honey, or to taste (Sub in maple syrup or agave nectar for vegans.)*
Instructions
- FOR THE AVOCADO PUDDING:
- Add all ingredients except coffee beans to the bowl of a food processor. Start with the smaller measure of honey or other sweetener.* Process until well blended. Scrape down the sides and process again until well incorporated. Keep processing and scraping down the sides until all of the ingredients are well incorporated and smooth. There shouldn’t be any green bits of avocado at all; it should look like thick chocolate pudding.
- Taste the mixture and increase the honey if needed.* You may taste a hint of avocado when you taste-test the recipe, but don’t worry because the avocado taste completely disappears as the pudding chills in the refrigerator. Also, the soy sauce and balsamic vinegar help to disguise the avocado flavor; I promise you won’t taste them at all.
- Transfer the pudding into cups or bowls for serving. Cover them with plastic wrap so that the plastic wrap is touching the pudding. This helps to prevent a skin from forming on the pudding. Refrigerate for at least 2 hours to completely chill it, or overnight.
- FOR THE COCONUT WHIPPED CREAM:
- Place your can of unsweetened full fat coconut milk in the back of the refrigerator for at least 1 week.** (See notes below for more tips).
- At least 20 minutes before making the coconut whipped cream place the mixing bowl and beaters that you plan to use in the refrigerator to chill them.
- Gently remove the coconut whipped cream from the refrigerator, being careful not to tip it, and carefully open the can. Use a spoon to scoop out just the cream that has solidified, leaving behind any liquid, and place the cream in the chilled mixing bowl. Reserve the coconut water for use in another recipe, such as a smoothie.
- Use a hand mixer or stand mixer to whip the coconut cream on low speed for 1 minute, or until it has just softened. Add the honey (or other sweetener of choice)*, fine sea salt, and vanilla extract. Whip for another 2 minutes, or until the whipped cream is smooth and has formed small peaks. You won’t achieve large, stiff peaks like you would with traditional whipped cream.
- Just before serving top the avocado pudding with a dollop of the coconut whipped cream, if desired, and garnish with a few coffee beans, if desired.
- Serve immediately.
- Store the pudding and the coconut whipped cream in separate containers. The pudding will last for a few days, but it is best when fresh. The coconut whipped cream will last for up to a week. It will harden slightly as it is chilled. Allow it to sit at room temperature for 10 minutes before topping your desserts.
Notes
*The only ingredient that is not vegan in this recipe is the honey in both the pudding and in the coconut whipped cream. To make it vegan you can easily replace the honey with agave nectar or maple syrup. Just make sure you taste as you add it because the sweetness levels vary slightly.
**From my research I have learned that canned coconut often contains an emulsifier called guar gum, which prevents the coconut cream and the coconut water from separating. If you can find a can of full fat, unsweetened coconut milk without the guar gum, that is ideal. If not, I have some tips I have learned that may help.
If the coconut milk doesn’t contain the guar gum you should be able to refrigerate the can overnight (8 hours) and the cream will separate from the water, which is what we need to make the coconut cream. For the cans that contain guar gum I found that if you refrigerate the can for at least 1 week it will eventually separate. This hasn’t always tested to be true, but it has worked for me several times.
What I suggest (if you plan to make the coconut whipped cream often) is to use a permanent marker to mark each can with the date you put it in the refrigerator; that way you know exactly how long it has been chilling. I also suggest placing the can in the back of the refrigerator so it is out of your way and it stays colder. I try to keep 1 to 3 cans in the refrigerator at all times so that way I have a backup if one can is a dud and I always have some on hand to make coconut whipped cream on a whim.
Brands that I have had success with are Thai Kitchen and Native Forest.
Unfortunately, making coconut whipped cream can be unreliable, but if you can get it right it is worth the effort. The texture is decadent and smooth with a slight coconut flavor that isn’t overpowering. I am not vegan, and I grew up loving homemade whipped cream made from heavy cream, but I am beginning to prefer coconut whipped cream for its taste. Plus it stores in the refrigerator for up to 1 week without altering its texture, unlike traditional whipped cream.
Avocado pudding was inspired by various recipes floating around. The idea to add in soy sauce and balsamic vinegar to help disguise the avocado flavor was from this recipe by Laura Miller
Coconut whipped cream references are from: Gimme Some Oven and Minimalist Baker
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