Best Avocado Pudding Recipes

ABC PUDDING - AVOCADO, BANANA, CHOCOLATE DELIGHT

Steps:

• Place avocados, bananas, and cocoa powder in a blender; puree until smooth.
• Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish.
• Chill in refrigerator for texture and flavor to develop, at least 1 hour.

ROAST BEEF WITH YORKSHIRE PUDDING, GRILLED EGGPLANT AND PEA, MINT, AND AVOCADO SALAD

Steps:

• To make the beef roast, preheat the oven to 475 degrees F.
• Place the beef roast on a clean work surface and rub with the olive oil and chopped rosemary.
• Place into the preheated oven and cook for 15 minutes and then turn the heat down to 350 degrees F. Cook for about 15 minutes per pound for rare meat, about 1 hour and 15 minutes. Remove from the oven and let rest, covered, for about 15 minutes before slicing.
• To make the Yorkshire Pudding, preheat the oven to 450 degrees F. Mix the milk, eggs, and salt, and add pepper, beating all well together. I use my freestanding mixer but a hand-held electric mixer, rotary, or balloon whisk would do. Let these ingredient stand for 15 minutes and then whisk in the flour. Meanwhile, add the drippings a large heat-proof pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan you should pour in the batter and cook for 20 minutes, or until well puffed and golden. Bring it, triumphant, to the table.
• To make the grilled eggplant, place the garlic-oil into a shallow dish and set aside. On a clean work surface, slice the eggplant into long, thin slices and then place into the garlic-oil, turning to coat.
• Preheat a griddle or stove top grill pan and then place each eggplant slice onto the grill. Cook about 2 to 3 minutes and then turn, and cook 2 to 3 minutes more. Remove the grilled slices to a platter and drizzle with more of the garlic-oil. Garnish with coarse salt, cracked black pepper, lemon juice and snipped chives.
• To make the pea, mint and avocado salad, first make the dressing: put the oil, vinegar, and sugar into a large bowl and then put in a decent handful of the chopped mint. Stir well so all is amalgamated. Cook the peas for 2 minutes or so in salted boiling water, just so that they're ready, but not soft. Taste after 2 minutes and keep tasting. Drain the peas in a colander, put them straightaway into the bowl of dressing, and let steep for 1 hour or up to a day.
• Just before serving, stir in the mixed greens, the endive, and the avocado. You may need to drizzle a bit more oil after tossing. Serve this on a big plate. Sprinkle with some more of the chopped mint.

CHOCOLATE AVOCADO PUDDING

Steps:

• Blend avocados, cocoa powder, brown sugar, coconut milk, vanilla extract, and cinnamon in a blender until smooth. Refrigerate pudding until chilled, about 30 minutes.

CHOCOLATE, PEANUT BUTTER & AVOCADO PUDDING

Steps:

• Scoop the avocado flesh into a food processor. Add the chopped banana, prunes, almond or coconut milk, smooth peanut butter and cacao powder. Blend until smooth, adding a little more milk if the blade gets stuck. Scrape down the sides once or twice and blend again.
• Divide the mixture between 4 small glasses. Mix the coconut yogurt with the maple syrup or honey and top each pudding with a generous dollop. Finely grate a little dark chocolate over the top and chill for at least 1 hr.

ABC PUDDING - AVOCADO, BANANA, CHOCOLATE DELIGHT

Steps:

• Blend all ingredients in a blender until smooth. Pour into bowls and sprinkle some cocoa powder on top to garnish. Chill in refridgerator for at least an hour before eating - Trust me, the texture and flavor develop within this time.
• EXTRA TIPS: For a colder treat, use frozen banana slices instead and, once pureed, stick in the freezer for about 5 minutes before serving.

VEGAN AVOCADO PUDDING

Steps:

• Whisk together the coconut milk, cocoa powder and agave syrup in a small bowl until combined. Transfer to a small food processor along with the avocado and salt and pulse until completely smooth and creamy, about 1 minute. Taste and adjust the sweetness with more agave syrup if needed. Divide between 2 small bowls. Serve immediately or cover with plastic wrap and refrigerate for up to 2 days.

BRAZILIAN AVOCADO CREAM PUDDING (VEGAN VERSION)

Steps:

• Peel and seed the avocados. Place avocado meat, sugar, and lime juice.
• in a food processor or blender and pulse until smooth. Add just enough milk to give the mixture a creamy, pudding-like consistency.
• Spoon mixture into 6 dessert dishes, ramekins, etc. Cover and chill for at least 1 hour and serve cold.

CARNATION AVOCADO BREAKFAST PUDDING

Steps:

• Combine chocolate drink mix, avocado, milk, chia seeds, honey, and cocoa powder in a food processor and pulse until smooth and well blended.
• Pour into a serving dish and eat immediately or chill for 10 minutes.

SPICY AVOCADO CHOCOLATE PUDDING

Steps:

• Blend avocados, cream of coconut, cocoa powder, cinnamon, and cayenne pepper together in a blender until smooth. Transfer pudding to a bowl and refrigerate, at least 2 hours.

ORANGE AND AVOCADO NATILLA (MEXICAN CUSTARD PUDDING)

Steps:

• Pour the orange juice into a medium saucepan and place over medium heat. Add the sugar, stir and, once it comes to a gentle simmer, 4 to 5 minutes later, cook for 5 minutes. Let cool.
• In another saucepan, pour in the milk and place over medium-low heat. Once it comes to a simmer, remove from the heat.
• In a medium bowl, beat together the cream, cornstarch, egg yolks and salt until thoroughly combined. Gently pour the warm milk in a thin stream into the egg yolk mixture, beating well with a whisk or fork. Once mixed, pour the orange mixture into egg yolk-milk mixture in a thin stream, whisking as you do. Return the entire mixture to a saucepan and place over medium-low heat, bring to a gentle simmer and cook, stirring occasionally, until it coats the back of a wooden spoon, about 15 minutes. Remove from the heat. Mix in the avocado, whisking thoroughly with a whisk or fork until thoroughly combined. Strain the mixture, using a fine strainer, onto a bowl.
• Chill the mixture by placing the bowl over an ice bath. Cover the natilla with plastic wrap placed directly onto the custard so it will not create a film. Place in the refrigerator and let completely chill. Serve by spooning the natilla into bowls and garnish with cacao nibs.

DAIRY FREE, SOY FREE AVOCADO CHOCOLATE PUDDING

Steps:

• Place everything in a blender and blend until smooth.
• Enjoy!

CHOCOLATE-AVOCADO PUDDING

Steps:

• Scoop avocado flesh into a blender and scrape in vanilla bean seeds; reserve pod for another use. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
• Divide pudding among eight 4-6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
• Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.
• Do Ahead:
• Pudding can be made 3 days ahead. Cover and chill.

CHOCOLATE AVOCADO PUDDING RECIPE BY TASTY

Steps:

• Add the avocados to a blender or food processor, along with the cocoa powder, melted chocolate, almond milk, maple syrup, vanilla extract and salt.
• Blend until smooth, scraping down sides as necessary.
• Serve immediately, or chilled.
• Enjoy!

VEGAN AVOCADO CHOCOLATE PROTEIN PUDDING

Steps:

• Using a blender or magic bullet, place all the ingredients into the container and blend until all is combined and is thick. If you need more milk, add a little at a time. Remember this is not a smoothie, it's pudding. A very rich pudding.
• Pour into 6 individual dessert dishes, cover and place in fridge for about a half hour. Store in fridge but must be eaten within one day.
• Enjoy!
• Makes 6 petite but very rich tasting servings.

AVOCADO PUDDING

Steps:

• Blend avocado and 2 tablespoons water in a blender until smooth.
• Combine 1 can coconut milk, 4 3/4 tablespoons sugar, 4 1/2 tablespoons water, and agar-agar in a saucepan. Bring pudding to a boil; stir in the blended avocado.
• Mix remaining 1 tablespoon water and coffee in a small bowl and pour into the pudding. Add food coloring. Scoop pudding into 4 serving glasses.
• Combine 1 can coconut milk, 3 1/4 tablespoons water, 1/4 cup sugar, and pandan leaves in a saucepan. Bring custard to a boil.
• Mix remaining 2 tablespoons water and cornstarch in a small bowl. Stir into the custard. Add egg yolk; mix well. Pour custard into a bowl; cover with plastic wrap and refrigerate until cool, at least 25 minutes. Divide evenly over the pudding.

AVOCADO AND BERRY PUDDING (RAW FOOD)

Steps:

• In a small bowl combine dated & water & let set for half an hour, then drain the liquid.
• Combine all ingredients in the bowl of a blender & process for 1 minute.

AVOCADO BLT, FRITES WITH MALT VINEGAR DIPPING SAUCE AND AVOCADO PUDDING

Steps:

• For the herb oil: Put the rosemary, thyme, 2 tablespoons oil, and garlic in a mortar and pestle. Grind until the herbs form a paste consistency. Put in a bowl, add the remaining 2 tablespoons oil, season with salt and pepper, stir to incorporate and set aside.
• For the avocado BLT: Preheat the oven to 350 degrees F. Line a baking tray with aluminum foil and put a cooling rack on top.
• Put the bacon on the cooling rack and cook in the oven until crisp, approximately 20 minutes, remove and set aside to cool.
• Put the bread slices on a tray, brush with herb oil and put in the oven until lightly toasted.
• To assemble: Put the avocado slices on the bread, smash with a fork, season with salt and pepper.
• Put 3 slices tomato over the smashed avocado and season with salt and pepper, follow with 4 slices bacon and finish with lettuce. Top with the remaining bread and cut in half.
• For the malt vinegar dipping sauce: Put the shallot, garlic, bay leaves, sugar, pepper, salt, and malt vinegar in a bowl, then stir and set aside.
• For the frites: Cut potatoes in equal-size sticks, approximately 1/4-inch wide. Put the potatoes in a large bowl, soak in cold water for a minimum of 30 minutes, maximum 24 hours.
• Heat the vegetable oil in a deep fryer or heavy-bottomed large pot to 325 degrees F using a deep-fry thermometer to register the temperature. Put a cooling rack on a baking tray.
• Drain the potatoes and dry thoroughly. Divide the potatoes into batches, fry the potatoes until lightly colored. Remove the potatoes and put on a cooling rack. Repeat with the remaining potatoes.
• Raise the heat of the vegetable oil to 375 degrees F and fry the blanched potatoes in batches until golden brown and crisp. Remove the frites from the oil and put in a bowl lined with paper towel, season with salt and continue to fry the remaining potatoes. Serve immediately with the malt vinegar dipping sauce.
• For the avocado pudding: Put 1/4 cup milk in a small bowl, sprinkle the gelatin over and stir to dissolve. Add the remaining milk to a small pot and warm over low heat.
• Pour a small amount of warmed milk into the bowl with the milk and gelatin, stir to incorporate, then pour the mixture back into the pot with the warmed milk.
• Put the avocado, lemon zest, lemon juice, salt, and condensed milk in the blender; add the warmed milk with the gelatin and puree until smooth.
• Divide the mixture evenly into serving cups, put the plastic wrap directly over the surface of the pudding to prevent a skin from forming, refrigerate for approximately 1 hour to set.

CHOCOLATE AVOCADO PUDDING TRUFFLES | FEASTING ON FRUIT

Steps:

• Scoop the avocados into a food processor. Add the maple syrup, nut/seed butter, and vanilla.
• Process until smooth. Let it go for a while, you don't want any lumps of avocado.
• Add the cacao powder, salt, and instant coffee (if using).
• Process until combined.
• Freeze until firm enough to roll into balls (2-3 hours).
• Blend or finely chop the pistachios and coconut together.
• Roll the avocado chocolate mixture into balls.
• Coat in the pistachio coconut mixture.
• Enjoy! Keep in the refrigerator.

KETO AVOCADO PUDDING

Steps:

• Combine avocado, cream, sweetener, vanilla extract, and salt in a blender; blend until smooth. Chill for 1 hour.

AVOCADO PUDDING

Steps:

• In blender combine avocado and banana. Blend until smooth.
• Add milk, sugar, vanilla and cocoa powder. Blend again.
• Pour into small dessert bowls and chill for at least 20 minutes.