SERVINGS: 3 SERVINGS
PREP TIME: 3 MINUTES
TOTAL TIME: 3 MINUTES
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INGREDIENTS
1 small ripe avocado pitted and peeled (mine was 6.5 ounces unpeeled. 3.18 ounces peeled)
1/3 cup thick white coconut cream (instruction below)
1/4 cup maple syrup or agave nectar
1 small banana mashed
1/3 cup unsweetened cocoa/cacao powder
1 tablespoon cacao nibs or chocolate chips (optional)
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INSTRUCTIONS
1. Add the avocado and coconut cream to a food processor and pulse together until incorporated.
2. Add the maple syrup, banana and cocoa powder and blend until incorporated, about 15-30 seconds.
3. Add the cacao nibs if desired and blend again.
4. Scoop the pudding into one container or 3-4 mini containers. Cover the top with plastic wrap, pressing into the pudding so that water doesn’t condense in the pudding.
5. Place in your fridge for at least 3 hours to set.
6. Garnish with a mint leaf, coconut whipped cream and a sprinkling of cocoa powder.
7. Enjoy!
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HOW TO MAKE COCONUT CREAM
Coconut cream are available from supermarkets, or make it from full fat coconut milk. Place a can of coconut milk in the fridge overnight. The cream will separate from the water. The next day, scoop out the thick coconut cream to equal 1/3 cup.
You can store the rest of the coconut cream in a container and use otherwise, and then pour out the liquid coconut water and drink it or use it in a smoothie.