Chocolate Avocado Pudding with Whipped Coconut Cream
Active Time: 20 minutes / Cook Time: 1 minute / Total Time: 20 minutes, plus overnight refrigeration of the coconut milk
Makes 4 ½-cup servings
- 2 very ripe Hass avocados, halved, pitted, and scooped from the skin
- 1 small, very ripe banana, peeled and chopped
- 2 tablespoons coconut milk*
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoons vanilla extract
- 1/8 teaspoon fine salt
- 2 oz. dark or bittersweet chocolate (70% or higher)
- 1-2 tablespoons agave nectar, honey, OR pure maple syrup (start with the lesser amount)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ancho chile powder OR ground cayenne pepper
- For the Coconut Cream:
- ¼ cup coconut cream*
- cayenne pepper, for serving (optional)
- Place the avocado and banana in a food processor and blend until very smooth, stopping occasionally to scrape down the bowl.
- Add the coconut milk, cocoa powder, vanilla, and salt and process until smooth and combined, stopping once or twice to scrape down the bowl.
- Melt the chocolate: Chop or break the chocolate into small (1/2-inch) pieces. Place in a microwave-safe bowl. Microwave on high power at 20-second intervals, stirring after each, until the chocolate is melted, about 1 minute in total. Remove the chocolate from the microwave and stir well until smooth and free of any clumps. (Test to see if it is melted after about 40 seconds, as it will actually be melted before it looks melted; it often retains its shape on the outside when fully melted on the inside and can scorch if overheated. If you can stir it and the chunks keep getting smaller, you may not need to put it back in the microwave; just keep stirring until any lumps disappear.) You can also use a double boiler or a chocolate melter to melt the chocolate.
- Add your chosen sweetener to the melted chocolate and stir until completely smooth and fully combined, about 1 minute. It will begin to thicken as you stir.
- Add the chocolate mixture to the avocado mixture, along with the cinnamon and ancho or cayenne powder. Process until smooth, creamy, and fully combined, stopping to scrape down the bowl occasionally.
- Taste. If you’d like it a bit sweeter, add more of your chosen sweetener. If you’d like it a bit looser, add more coconut milk, starting with a tablespoon. Feel free to boost the cinnamon and chile, too, and start with 1/8 teaspoon increments.
- When the pudding is the taste and texture you want, spoon ½ cup into small ramekins or cups, cover, and refrigerate.**
- Make the coconut cream by adding it to a medium mixing bowl and beating with a hand-mixer until the cream begins to thicken and take on the texture of whipped cream. Before serving, dollop the pudding with coconut cream and add a sprinkle of cayenne to the top, if desired.
*Before pouring the coconut milk into a bowl and whisking it smooth, scoop off ¼ cup of the solid coconut fat from the top of the can and reserve it for the whipped coconut cream; place it back in the refrigerator. After making the recipe, refrigerate or freeze any leftover coconut milk for another use.
**The pudding is delicious straight from the processor, but it benefits from time to chill, even if just half an hour.