Directions
Sub_title: This refreshing avocado pudding gets its creaminess from silky mango puree and coconut milk, making it perfect for those who follow a plant-based diet.
Ingredients:
For the pudding base:
• 3 ripe mangoes (about 2 cups diced)
• 2 large very ripe avocados (about 2 cups flesh)
• 1 can full-fat coconut milk (14 oz/400 ml)
• 1 tbsp arrowroot powder
• 1 tsp vanilla extract
For the topping:
• ¼ cup unsweetened shredded coconut
• ½ cup sliced fresh mango (for garnish)
Instructions:
1. Add all the ingredients for the pudding base into a high-speed blender like Vitamix or Blendtec and blend until smooth and creamy, about 1-2 minutes.
2. Pour the mixture into four small glasses or ramekins and refrigerate for at least 2 hours or overnight.
3. To prepare the topping, combine the shredded coconut and 1 tablespoon of water in a small bowl. Mix well and set aside.
4. Gently remove each serving of the chilled pudding from the fridge. Spoon about ⅓ cup of the pudding onto each serving plate.
5. Top each portion with the reserved mango cubes and the sweetened coconut mixture. Serve immediately.
Difficulty: Easy
Servings: 4 servings
Total Time: 5 minutes + 2-hour chill time
Note: You may adjust the sweetness by adding more or less honey to your taste preference.
Steps
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1
Done
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Add all the ingredients for the pudding base into a high-speed blender like Vitamix or Blendtec and blend until smooth and creamy, about 1-2 minutes. |
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2
Done
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Pour the mixture into four small glasses or ramekins and refrigerate for at least 2 hours or overnight. |
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3
Done
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To prepare the topping, combine the shredded coconut and 1 tablespoon of water in a small bowl. Mix well and set aside. |
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4
Done
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Gently remove each serving of the chilled pudding from the fridge. Spoon about ⅓ cup of the pudding onto each serving plate. |
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5
Done
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Top each portion with the reserved mango cubes and the sweetened coconut mixture. Serve immediately. Difficulty: Easy Note: You may adjust the sweetness by adding more or less honey to your taste preference. |
