Recipe inspired by: John Chester
As suggested in the recipe, I encourage topping this pudding with some chopped soaked almonds and a bit of shredded coconut. We all unanimously like the crunch that it adds. The pudding can be served warm or cold, but we like it chilled.
2 ripe avocados
3/4 cup whole coconut milk
1 cup almond milk
8 pitted Medjool dates
In a blender, combine avocados, coconut milk, almond milk and dates.
Blend until smooth.
Use a spatula to encourage the pudding to mix thoroughly. Refrigerate for 2 hours. Best served cold topped with chopped soaked almonds and coconut flakes.