Avocado Pudding

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Recipe inspired by: John Chester
Serves 4

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.


Coconut Milk

Almond Milk

Dates – Remember to take out the pit!

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.


  • Annielaurie


    I just happen to have 3 HUGE ALF avo’s that need to be eaten…thanks for this. I was just thinking of making chocolate pudding with them, now I’ll try this. :)

    Ani :)

    October 19, 2012
  • Karen

    This looks smooth, creamy and interesting, but what about the smoothie recipe :o). I’d love to have that, too! Thanks

    October 20, 2012
  • Sandy Schrecengost

    This recipe is perfect for our granddaughter, Sophie, to try! And a very acceptable dessert offering. You go John and Molly! And ALF!

    October 21, 2012
  • Kelly Little


    I just tried a Chocolate variation of this using 1/3 cup of cocoa powder –naughty, yet amazing!! After 3 years without tasting “chocolate pudding” (aka: high fructose corn syrup with red dye #40), my girls and I think this scrumptious dessert must have come straight from heaven! :)

    March 25, 2013
    • Molly Chester

      Sounds great Kelly!

      July 4, 2013
  • I am allergic to almonds, badly! What other substitute can I use for this pudding?


    December 9, 2014
    • Molly Chester

      You could use Rice Milk. Good luck!

      December 11, 2014
  • Sandra

    What brand of coconut milk do you use?

    March 17, 2015
    • Molly Chester

      Lately I have been using Native Forest.

      March 31, 2015

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