The secret is using avocados. You won’t really taste the avocado in the finished pudding, but it helps give it a thick and creamy consistency. Depending on the size of your avocados, you may end up needing to add a tad bit more coconut milk or sweetener to get the right pudding-like texture. But add gradually, as you don’t want to make the pudding too thin. The coconut cream also comes together quickly once you’ve chilled the coconut milk. I always keep a can of coconut milk in my fridge so I can make this delicious dessert for last-minute dinner guests. Read more: How to Make Coconut Cream I love the addition of strawberries on top of this pudding, but you could use any berries you fancy. Either way, this little pudding is s’blended.
1 (14-ounce) can full-fat coconut milk 1 tablespoon sugar 1 teaspoon natural vanilla extract
For the pudding:
1/3 cup unsweetened almond milk or other dairy-free milk 4 medium ripe avocados, pitted and peels removed 3/4 cup raw cacao powder or unsweetened cocoa powder 3/4 cup pure maple syrup 1/4 cup smooth peanut butter 1 teaspoon natural vanilla extract
To serve (optional):
1/2 cup sliced raw almonds or peanuts 2 cups fresh strawberries, sliced lengthways, or other berries
Gently (without tipping or shaking) open the can of coconut milk. With a spoon, scrape out the firm thickened cream from the top of the can, and stop when you get to the liquid layer. Transfer this thick cream to the mixing bowl. (Reserve the liquid for smoothies and other recipes.) Get the step-by-step instructions: How to Make Coconut Whipped Cream The pudding cups can be made an hour or two ahead, but after that, the avocado will start to oxidize and turn the pudding strange colors.
