This week at work organic avocados are SUPER on sale. They were $1.00 each (even less with my discount) so I bought a TON. With such a surplus, I had to figure out what to do with them. I decided to turn them into a chocolate coconut pudding – with a secret ingredient.

Sometimes it’s hard to choose the right avocados at the store.

IMG_9984Based on outside appearance and touch, the avocado on the left is not ripe yet since it is still mostly green and hard when lightly squeezed. The avocado on the right appears to be perfectly ripe (a dark color and soft to the touch)… but how do I tell if it’s TOO ripe and has all those gross brown spots on the inside?? It can be hard to tell unless you open it.  Apparently if you pick the small brown stem off of the bottom of the avocado and it’s green underneath, it’s still good inside!


When you open it, it should look just like the avocado on the left. If it’s sort of brown like the one on the right your avocado is rotting (you will be able to smell it at close nose-proximity).
Your first step in creating chocolate avocado pudding is to halve your avocados, get rid of the pits and skins, shove it all in a bowl or food processor, and blend with a hand mixer or simply turn on your processor.IMG_9985
If you are like me and you do things the hard way for no reason, you can TRY putting it in a blender, but it won’t do much good. A blender is just too tall for thick foods.


After you get the avocado blended up really well, add in the coconut milk (full fat), super dark melted chocolate, honey, vanilla and cocoa or carob powder. I used carob powder even though I’m not a huge fan of carob, I just had some that I needed to use up.

Blend all that stuff up and then taste it, because you may realize there is something missing, I know I did. The carob flavor was too overpowering for me, so instead of adding a little bit of salt or cinnamon, I decided to add cayenne pepper! I was inspired by a lychee wasabi drink I had enjoyed earlier that had been spiced with capsaicin, and sometimes the bakery at work adds cayenne to baked items, so I just had to try it!
I started thinking about how I never end up using the rest of a can of coconut milk, so I decided to whip it into a vegan whipped cream! At first I whipped it for 15 MINUTES (by hand because my hand mixer broke before I moved here), and nothing happened. THEN I looked it up online and realized that it needed to be COLD!

IMPORTANT: COCONUT MILK NEEDS TO BE VERY COLD FOR IT TO WHIP. I put it in the freezer for about 10 minutes, whipped it for 10 more minutes and I finally got the peaks I was looking for!!!IMG_0076
I also smashed the remaining pieces of chocolate with the edge of a knife to sprinkle on top, and I added some fresh coconut bits as well. Now that I am thinking about it, I might mix in some fresh coconut with the rest of the pudding.



4 ripe avocados
1/4 cup full fat coconut milk
4 tablespoons unsweetened dark carob or cocoa powder
2 ounces of melted dark chocolate
3 tablespoons agave or honey (I used honey)
2 teaspoons vanilla extract
1/4 -1/2 teaspoon cayenne pepper (35,000 H.U.)

You can use the rest of the chocolate bar (if you are using a chocolate bar that is) for nibs, and the rest of the 8 oz can of (COLD) coconut milk along with 2 tbsp (coconut) sugar for vegan coconut whipped topping. You can also use fresh or toasted coconut bits!


Remove avocado skins and pits, and blend them with either a hand mixer or a food processor. Add the rest of the ingredients except the cayenne powder. You can add a pinch to see how you like it, but I think 1/4 tsp suffices for flavor, and 1/2 tsp is great for some added spice power! In hind sight (and taste), 1/2 tsp is a bit too much, but if you are doing tiny servings it’s a good way to make a spicy impact with a small amount of food.

To make the whipped topping, add 2 Tbsp sugar (I used coconut palm sugar) to the rest of the can of coconut milk, making sure that it is COLD – it is extremely important that it is cold or it won’t work, and whip it until it forms peaks.

Yield: 4 servings (cut recipe in half for smaller yield)

Prep Time: 10-25 minutes

Ingest your daily dose of “good” fats with this deliciously spicy and healthy pudding!

Avocados are an incredibly healthy source of monounsaturated fat, and coconut is a form of saturated medium chain fatty acid. I found some interesting info on medium chain fatty acids (coconut) and the role of healthy fats in your body here on Hail Merry’s website!

Avocados are also low in carbs, high in fiber, they have a bit of protein, and they are FULL of vitamins, including C, E and K, as well as Niacin, Folate and B6! E and K are fat soluble vitamins, so the they will bind to the fat and your body can actually absorb and utilize them!

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4 thoughts on “Spicy Chocolate Avocado Pudding with Dairy-Free Whipped Cream

  1. awesome recipe! do you know if something besides coconut milk works? like regular whole milk? thanks!

  2. Great post, thanks. I tried to make a similar pudding and the avocados were too thick for my blender. I’m wondering that if I used a hand mixer will the results be the same?

  3. Hey Tas!

    If the avocados are ripe enough I bet you could just mash them with a fork or whisk them, but if they’re still a little on the harder side an electric mix should totally suffice.

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