A healthy twist on a classic pudding
Mexican Chocolate Avocado Pudding
Mexican Chocolate Avocado Mousse
Category
Dessert
Cuisine
Mexican
A no guilt pudding that's also great for breakfast!
David Cook
Ingredients
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3 medium avocados
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1 cup coconut milk
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1/3 cup agave
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5 tablespoons ground Mexican chocolate
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2 ½ teaspoons cinnamon
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2 teaspoons Mexican vanilla paste
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½ - 1 teaspoon chile de arbol
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2 tablespoons confectioner’s sugar
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1 cup heavy cream, very cold
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1 orange, zested
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Pinch of espresso powder
For The Pudding
For The Whipped Cream
Directions
Combine all ingredients in a food processor and blend until very smooth, scraping down the sides as you blend. Place the pudding in the refrigerator.
Make the whipped cream by adding the heavy cream to the confectioners sugar in a bowl and whisk with a balloon whisk until medium peaks form. This should take about 5 minutes. Place in the refrigerator.
To serve, place some pudding in a bowl or ramekin, or martini glass. Top with the cold whipped cream. Garnish with orange zest and a pinch of espresso powder.
Eat immediately or refrigerate for a few hours for a thicker texture.