A couple months ago, I saw a post on the Kitchn for avocado pudding. I stared at the recipe, and wondered whether it was genius or scary. I eventually took the plunge, and now I’m obsessed with avocado for breakfast and dessert. I had to make some significant changes to Lizzie’s recipe for lots of reasons, mainly because I wanted a citrusy, refreshing flavor profile. I found the original recipe, with just milk and honey, to be a bit cloying. I also wanted to pack the avocados with Vitamin C to prevent the pudding from turning brown.
This recipe can easily be adapted for vegans, if they honey is swapped out for Agave Nectar or Brown Rice syrup.
2 Avocados, ripe but not too mushy
2 Valencia Oranges (another juicing orange would work, too)
1/2 cup Light Coconut Milk*
2 Tablespoons Raw Honey
(1) Juice the Orange and keep the pulp. Comb through the pulp to make sure there are no seeds. Combine the juice and pulp with the honey and coconut milk.
(2) Scoop out the avocado flesh and place in a blender or food processor. Pulse 4 or 5 times to break up the avocado.
(3) Pour in the honey, coconut milk and orange juice mixture slowly, as you pulse the blender. Allow to blend for another 30 seconds, until the mixture is creamy and smooth.
Serve immediately or you can chill for an hour or so. The mixture can also be frozen to make Avocado Pudding pops.
*I use a product called SoDelicious Coconut Milk Drink, mostly because I cannot drink nut and soy milk due to allergies. If you prefer soy or almond or even regular milk, go for it.