Then this happened: Chocolate Avocado Pudding

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.


  1. 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!

    • 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.

  2. 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.

  3. 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.

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

  5. 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!

    • 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.

  6. 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! 🙂

  7. 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!

  8. 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!

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

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