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avocado pudding recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This avocado pudding recipe creates a silky-smooth, creamy texture without heavy cream or refined sugar, featuring a vibrant, tropical flavor profile with a sweet mango-lime drizzle and toasted coconut garnish.
Ingredients
- 2 large avocados, very ripe (Hass variety)
- 0.5 cup unsweetened almond milk (or cashew milk or full-fat coconut milk)
- 0.25 cup pure maple syrup (or agave nectar)
- 2 teaspoons fresh lime juice
- 1 teaspoon vanilla extract
- 1 pinch fine sea salt
- 1 large mango, very ripe (for drizzle)
- 1 tablespoon fresh lime juice (for drizzle)
- 1 teaspoon maple syrup, optional (for drizzle)
- 0.25 cup unsweetened shredded or flaked coconut, toasted (for garnish)
- zest of 0.75 lime (for drizzle and garnish)
Instructions
- Blend Pudding Base: Add the avocado flesh, plant-based milk, 0.25 cup maple syrup, 2 teaspoons fresh lime juice, vanilla extract, and sea salt to a high-speed blender. Blend for 3-5 minutes, scraping down the sides as needed, until completely smooth and free of lumps. Add extra milk (1 tablespoon at a time) if the mixture is too thick to blend smoothly.
- Chill Pudding: Transfer the blended avocado pudding to a medium mixing bowl or individual serving dishes. Cover tightly with plastic wrap and refrigerate for at least 30 minutes to firm up and chill thoroughly.
- Prepare Mango Drizzle: Combine the chopped mango pulp, 1 tablespoon fresh lime juice, and optional 1 teaspoon maple syrup in a small blender or food processor. Blend until perfectly smooth. Stir in the zest of 0.5 lime.
- Toast Coconut: Place the shredded coconut in a dry skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until golden brown and fragrant. Remove immediately from heat and set aside to cool.
- Assemble and Serve: Divide the chilled avocado pudding among individual bowls. Spoon a generous amount of the mango-lime drizzle over the top of each serving. Garnish with a sprinkle of the toasted coconut and a final dusting of fresh lime zest.
Notes
Store leftover avocado pudding in an airtight container in the refrigerator for up to 3 days. The lime juice helps prevent browning, but it is best eaten within 24 hours for optimal color and freshness. For an extra rich pudding, substitute full-fat canned coconut milk for the almond milk.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving (~200g)
- Calories: 262 calories
- Sugar: 20 g
- Sodium: 22 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 3 g
- Cholesterol: 0 mg