This lusciously creamy avocado pudding is so good yet simple to make and can be served in either a large bowl or individual cups. A refreshing and healthy dessert that is perfect for summer entertainment.
I had a facetime call with my mom a couple days ago after a long busy week, just right after she came back from the grocery trip. If there is one thing that I missed the second most in Vietnam besides my mom’s food, it would be tropical fruits. They are special in both texture and taste, and I would sit in all day long just to try every single piece of fruit. Mango, jackfruit, lychee, longan, coconut, rambutan, dragon fruit, you may hear the name when you travel to Vietnam in summer.
Mom then showed me a bag of huge avocados, like each can fit your whole hand that she bought from a store. Half of them is ripe and half of them are not. For a second, the avocados reminded me of avocado trees in my grandma’s backyard, when she would harvest all of the fruit every summer, pack them with a big bag, like a fertilizer bag and send it to the whole family. Then mom looked up to me and asked me: “Do you miss your favorite avocado dessert?”
That would be avocado pudding and avocado smoothies. I don’t remember exactly the first time I tried it, but I’ve always been going crazy every time my mom made it since then. Because it’s insanely good. Rich, creamy, luscious, light and refreshing is what I can describe how the avocado pudding would taste like, in words. Give it a try and you may have to add this recipe to your favorite summer desserts list. Thank me later 😉
HOW TO MAKE AVOCADO PUDDING
Avocado pudding is easy and simple to make. First you will place ripe avocados, coconut cream, whole milk, sweetened condensed milk in a blender. For a deeper flavor, I usually add 1 tablespoon of hot coffee or cold brew coffee; however, this is optional, and you can skip this. Blend the mixture until creamy and smooth. Pour into a big bowl and set aside.
In another small bowl, whisk the gelatin powder and water together until they incorporate. Put in the microwave for 15-20 seconds until it’s completely dissolved and liquid. Then mix the avocado pudding mixture with gelatin until well combined. Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken after refrigeration.
If you want to make avocado pudding to fit into your diet, try either these ways:
Make it vegan: Substitute whole milk with plant-based milk, such as almond milk, oat milk or cashew milk.
Make it sugar-free: use stevia or other natural sweetener instead of sweetened condensed milk.
More Summer Desserts:
- 2-3 medium ripe avocados, peeled, pitted and cut into 2-inch cubes
- 1/4 cup (60ml) full fat coconut cream, I use Aroy or Savoy for the best result
- 1/2 cup (120ml) whole milk, read my post for substitution
- 1 tablespoon (15ml) of hot coffee, or cold brew coffee, optional
- 3 tablespoons (55g) sweetened condensed milk
- 1 tablespoon (8g) gelatin powder
- 2 tablespoons (30ml) water
- Place all the ingredients (except gelatin powder and water) in a blender, food processor and blend until creamy and smooth. Pour into a big bowl and set aside.
- In a small bowl, mix gelatin powder and water until incorporated. Put in the microwave for 15-20 seconds until it’s completely dissolved and liquid.
- Mix the avocado mixture with gelatin until combined. Then pour into single serve cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken after refrigeration.