Best Brazilian Avocado Cream Pudding Vegan Version Recipes

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.

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.

BRAZILIAN AVOCADO CREAM

Steps:

• Peel, pit and roughly chop the avocado.
• An easy way to remove the pit: after halving the avocado, with a flick of the wrist, plunge a knife into the pit, then give a slight twist and remove.
• Voila!
• Place avocado flesh into a blender with the lemon or lime juice, and puree until smooth.
• Transfer mixture to a bowl, and with an electric mixer, gradually blend in the sugar-- slowly, slowly does it.
• Then add cream and salt (just a little salt at a time, tasting as you go, to avoid over-salting), and blend further until well mixed.
• Distribute mixture between 6 stemmed glasses and chill at least 4 hours in the fridge.
• (Freeze it if you wish, but it is nicer just chilled).