Then this happened: Chocolate Avocado Pudding

4 Posted by - April 30, 2013 - Kitchen, Mexican

We were eating out this weekend and my friend noticed that they had Chocolate Avocado Pudding on the special’s board. He tried to order it, but the staff were like, “um, the guy who makes that isn’t here, but we could try?” To which my friend wisely passed.

But it got me thinking. Obsessing maybe. Chocolate. Avocado. Pudding. WHAT IS THAT?

When we got home I googled it, and found the first recipe here. Oh holy crap, it’s really easy. In fact it’s probably faster than making regular pudding from scratch because it requires no cooking. And except for the chocolate, there’s no dairy in it. You just need four ripe avocados (we’re practically drowning in avocados here in Mexico) and chocolate, a little coconut milk, some honey and bam! You have the weirdest, most awesome pudding ever.

It’s really rich.

It’s really good.

Here’s the recipe:


4 ripe avocados
1/4 cup light coconut milk
4 tablespoons unsweetened dark cocoa powder
3 tablespoons honey
2 ounces of dark chocolate (72% or higher), melted
2 teaspoons vanilla extract
1/8 teaspoon salt
Topping: whip cream (just whip it enough to make soft peaks) and a dusting of cocoa powder


Cut open the avocados, remove the pit and scoop out the insides into your food processor or a big bowl.

Blend until smooth.

Add the coconut milk, cocoa powder, honey, chocolate, vanilla and salt. Blend until smooth.

Put the pudding in a separate bowl and toss it into the freezer while you make the whip cream.

Top with whip cream and cocoa powder. Serve chilled.

You can taste the avocado but just barely. It’s so decadent. So intensely creamy. It’s too much. It’s addictive. It’s really freaking good. Thank you Mexico and thank you Google.

  • cosmoHalllitan

    OMG. I am making this as soon as we move out of China, where avocados cost an arm and leg.

    • Christine Gilbert

      Yeah it’s definitely a recipe for cheap avocados!

    • Lela Bonchjela

      Wow, THAT expensive!

  • Keith

    If you like that, you’ll probably like this:

    My wife & I have made these a few times. They’re not sweet, but they’re delicious.

    • Christine Gilbert


  • James

    Interesting. Avocado season is coming in here in Vietnam. How come the rest of the world use them as dessert when Americans mainly as a vegetable? The Vietnamese make smoothies out of them or eat them with a bit of sugar. I’m definitely going to try this!

    • Christine Gilbert

      That’s always interesting to me… avocados are so expensive in the States that I think we loathe to mix them into anything, we want to use them as an accent, but I agree, they are so great as a cream or fat replacement.

  • Patricia Sands

    Who knew? I’m off to buy avocados … none of those trees in this neck of the woods!

    • Christine Gilbert

      I know, right? Let me know how it goes!

  • Carrie

    This looks decadent. I’m so making this next time avocados are on sale. They’re obscenely priced here so I’m not spending $3.00/ea to make it… but $2/2? Hell yes.

  • Sierra

    Mmmmmmmm…acocados, good…chocolate, good…together…wow!

  • Susan

    OMG. Blowing. my. mind. There’s a bunch of avocado groves at the base of my mountain, I must raid the cast-off sales and try this.

    • Christine Gilbert

      Yes! They can be pretty beat up too, because it all gets covered up with the chocolate.

  • Dave

    It was awesome! Thanks for making it while I was still there. I may give it a try when I get back to Colombia :)

    • Christine Gilbert

      Yay! Thank you for the inspiration!

  • Tracy

    wow looks delicious

  • Carmel

    I’ve seen dessert recipes substituting avocado for certain ingredients and have been skeptical. I’m glad you said there is some flavor of avocado because I think people are just lying when they say there isn’t. I imagine you have to have some nice, ripe avocados, which are hard to come by in the NW sometimes. Looks good, though!

    • Christine Gilbert

      Yeah you can definitely taste it, although the ripeness will definitely factor in.. the more ripe, the more taste. I used really soft avocados for this, but that also helped make it creamier.

  • Joy

    oh my gosh I can’t wait to make this! I have been eating at least 1 avocado a day since returning from China . I can’t get enough and this sounds like heaven! :-)

  • Lauren

    Fate: there were four very ripe avocados in our kitchen and all the other ingredients on hand. Obviously, I made it immediately. Now I feel like Iron Chef – tastes delicious, sounds gourmet, and so easy even I, Queen of the Epic Kitchen Fail, can do it. Thanks for posting!

  • Virginia

    I love both avocados and chocolate, can’t wait to try this.

  • Erin Walton

    I used to make an amazing chocolate zuccini cake – equally odd to think about but delicious. The zuccinis just melt into the cake and provide a sort of invisible moisture, amazing!

  • Sarah Somewhere

    Awesome. Thank you. Off to buy beaters! I wonder if a whisk would work?

  • Heather

    Combining 2 of the best tasting foods in the Whole. Wide. World. Absolutely brilliant.

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