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
