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Avocado Lemon Pudding

This creamy avocado pudding is made by blending ripe avocados with honey, lemon juice, and coconut milk until smooth and luscious. The final dessert has a silky texture with a bright, citrusy flavor, topped with coconut flakes or cocoa powder for added contrast. It’s a quick, light treat that showcases the natural richness of avocados in a chilled, elegant presentation.
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Prep Time 10 minutes
Total Time 2 minutes
Servings: 4
Course: Main Course
Cuisine: Dessert
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 ripe avocados peel and pit
  • 2 tablespoons honey or maple syrup
  • 0.5 cup coconut milk or almond milk
  • 1 tablespoon lemon juice freshly squeezed
  • a pinch salt
  • to taste coconut flakes or cocoa powder for topping

Equipment

  • Blender
  • Ramekins or small glasses
  • Measuring spoons and cups
  • Lemon juicer

Method
 

  1. Peel and pit the ripe avocados, feeling for a soft, slightly yielding texture, then place them into a blender.
  2. Add two tablespoons of honey and a splash of lemon juice into the blender with the avocados. Blend on high for about 30 seconds until smooth and creamy, with a vibrant green color and no lumps.
  3. Pour in the half cup of coconut milk and add a pinch of salt. Blend again until fully incorporated, and the mixture feels silky and luscious to the touch.
  4. Taste the pudding and adjust sweetness or acidity if needed by adding a bit more honey or lemon juice. If it seems too thick, blend in a little more coconut milk until you reach your desired consistency.
  5. Divide the pudding evenly into small ramekins or glasses, smoothing the tops with the back of a spoon.
  6. Place the ramekins in the refrigerator and chill for at least 2 hours, allowing the pudding to set slightly and become more refreshing.
  7. Just before serving, sprinkle the top with toasted coconut flakes or a light dusting of cocoa powder for added texture and visual appeal.