Dairy-Free Avocado Chocolate Pudding with Coconut Milk Whip

Avocado Chocolate Pudding

Heart-healthy foods have become a MUST here at the Kelly casa. (The Hubs – also my food photographer –  recently had open heart bypass surgery!)

In a quest to add more heart healthy ingredients to our diet, I have become obsessed with avocados. Yes, they have fat in them, but the fat is heart-healthy monounsaturated fatty acid. The fat in them is oleic acid, which has been proven to reduce inflammation in the body, which is good for lowering risk of both heart attack and many types of cancer. And we haven’t even begun to talk about all the other health benefits. Avocados are one of the best things you can eat, and bonus: they are tasty and creamy and so versatile. There are also many “hidden” health benefits that most avocado lovers don’t know about! Check out the site Health Ambition for the inside scoop!

Since avocados are now in season, I will be buying and cooking and eating them like crazy. I plan to visit the California avocado site often!

I have always loved cooking with this fruit – for breakfast I love an egg in an avocado, I love to make avocado chopped salad many ways, and I have even made avocado custards.

This chocolate pudding recipe is so yummy that I would make it even if it weren’t a healthy end to a meal. It is light, yet rich, and amazingly vegan and dairy free. Even the whipped coconut cream!

Happy Avocado Season, everyone!

Dairy Free Chocolate Pudding
Skip the guilt with this healthy spin on chocolate pudding.
Recipe type: Dessert
  • 1 can regular (not light) coconut milk
  • 4 ripe avocados
  • ¼ cup cocoa powder
  • ⅓ cup honey or maple syrup
  • 2 ounces dark chocolate, melted
  • ⅛ teaspoon salt
  • A pinch of cinnamon
  • Water as needed
  1. Blend all ingredients in a food processor until smooth. Add water as needed to make pudding texture. Chill for at least two hours. Serves 6 to 8.


1 can (14 ounces) regular coconut milk (NOT light)
3 tablespoons powdered sugar
1 teaspoon vanilla
Pinch of salt

Chill the can of coconut milk for several hours, or overnight.

Open can and with a spoon carefully remove the top layer of solidified coconut cream (it will be about half of the can).

Whip at high speed with all remaining ingredients until the consistency of whipped cream, about 3 minutes.

Can be stored in refrigerator for about 8 hours.


Other bloggers do heart healthy avocado desserts and treats:

Chocolate Avocado Shake, Apron Strings (Yes, us! One of Anne’s earliest recipes, from way back when, before we even knew to put a picture with every post!)
Flourless Black Bean Avocado Brownies
, Ambitious Kitchen
Blueberry Avocado Muffins, Gimme Some Oven
Chocolate Cupcakes with Avocado Icing, Love and Lemons
Avocado Super Food Smoothie, Blender Girl
Chocolate Avocado Bread Pudding, Cookin’ Canuck

— posted by Donna


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