Avocado Pudding Recipe

I love finding new ways to make classic desserts healthier without sacrificing flavor. This specific avocado pudding recipe achieves a silky-smooth texture that rivals traditional puddings, but without all the heavy cream and refined sugar. We’re skipping the traditional chocolate version to focus on a vibrant, tropical flavor profile that feels like a ray of sunshine in a bowl. The avocado provides an incredibly smooth, creamy texture that mimics traditional pudding, while the bright mango-lime drizzle cuts through the richness beautifully. It’s quick to make in a blender and a fantastic way to introduce a healthy fat source into your diet in a fun, family-friendly way. I often make this specific avocado pudding recipe for my kids as a high-protein afternoon snack; they love the color and have no idea it’s full of healthy fats. Get ready for a surprisingly simple and delicious twist on healthy eating that only takes 10 minutes to prepare.

Ingredients

This delicious avocado pudding recipe starts with a base of fresh avocados and natural sweeteners, topped with a vibrant mango drizzle. Here is what you will need to create this amazing dessert.

• Ripe Avocados: Use 2 large, very ripe Hass avocados (approx. 400 g / 14 oz total pulp) to achieve the creamiest texture. Ensure the avocados are soft to the touch but without any large brown spots or bruising. The ripeness level dictates how much sweetener you might need, so taste as you go.
• Plant-Based Milk: 120 ml / 1/2 cup of unsweetened almond milk or cashew milk provides the best neutral base. If you want an extra rich, decadent avocado pudding, use full-fat canned coconut milk (not light coconut milk) as a swap. Adjust the amount slightly depending on the size of your avocados and desired consistency.
• Sweetener (Maple Syrup): 60 ml / 1/4 cup pure maple syrup (or agave nectar) provides natural sweetness. This quantity is a good starting point; you can adjust up or down based on your personal preference and mango sweetness. It avoids refined sugars for a healthier dessert option.
• Fresh Lime Juice: 10 ml / 2 teaspoons of freshly squeezed lime juice is crucial for balance. The acid from the lime cuts through the avocado richness and prevents the pudding from browning quickly. It also brightens the flavor profile, making it feel less heavy.
• Vanilla Extract: 5 ml / 1 teaspoon of alcohol-free vanilla extract adds depth and a familiar dessert flavor. Choose high-quality vanilla for a better overall taste. It helps mask any potential grassy notes from the avocado.
• Sea Salt: A small pinch of fine sea salt enhances the sweetness and balances the flavors in the pudding base. Don’t skip this ingredient; it’s essential for bringing out the complexity of the fruit.
• For the Mango-Lime Drizzle: You will need 1 large, very ripe mango (approx. 200 g / 7 oz pulp), 15 ml / 1 tablespoon fresh lime juice, and optional 5 ml / 1 teaspoon additional maple syrup. Ataulfo or Honey mango varieties are ideal for their high sweetness and smooth pulp. The mango must be very soft and ripe to blend properly into a smooth sauce.
• Toasted Coconut Garnish: 15 g / 1/4 cup unsweetened shredded or flaked coconut is needed for texture contrast. Unsweetened coconut prevents the dish from becoming overly sugary. Garnish with the zest of 1/4 lime for aromatic pop.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

This simple avocado pudding recipe comes together quickly with a blender and just a few simple steps. The vibrant green color of the pudding makes for a stunning presentation.

1. Blend the Pudding Base: Add the avocado flesh, plant-based milk, 60 ml / 1/4 cup maple syrup, 10 ml / 2 teaspoons fresh lime juice, 5 ml / 1 teaspoon vanilla extract, and sea salt to a high-speed blender. Blend on high for 3-5 minutes, scraping down the sides with a spatula as needed to ensure all ingredients are incorporated. Continue blending until the mixture is completely smooth and free of any lumps or fibrous strings. If the mixture looks too thick and won’t blend smoothly, add another tablespoon of milk at a time until you reach a creamy consistency.
2. Chill Thoroughly: Transfer the freshly blended avocado pudding to a medium mixing bowl or individual serving dishes. Cover the surface tightly with plastic wrap to prevent air exposure and browning. Refrigerate for at least 30 minutes to allow the pudding to firm up and fully chill.
3. Prepare the Mango Drizzle: While the pudding chills, combine the chopped mango pulp, 15 ml / 1 tablespoon fresh lime juice, and 5 ml / 1 teaspoon optional maple syrup in a small blender or food processor. Blend until perfectly smooth and creamy without any remaining chunks of mango. Stir in the zest of 1/2 lime for aromatic brightness.
4. Toast the Coconut: Place the shredded or flaked coconut in a dry skillet over medium-low heat. Toast, stirring frequently with a spatula, until the coconut turns golden brown and releases a fragrant aroma (3-5 minutes). Watch closely as coconut burns quickly; remove from heat immediately and set aside to cool.
5. Assemble and Serve: Divide the chilled avocado pudding among 2-4 individual bowls or glasses. Spoon a generous amount of the vibrant mango-lime drizzle over the top of each serving. Garnish each serving with a sprinkle of the toasted coconut and a final dusting of fresh lime zest for color and texture contrast. Serve in light-colored bowls to make the bright green and orange colors pop.

Tips for Achieving the Perfect Creamy Texture

Use Ripe Avocados Only

The single most important factor for achieving a silky, smooth texture in this avocado pudding recipe is the ripeness of your fruit. If the avocado is too firm, the final texture will be lumpy and fibrous, no matter how long you blend it. Use avocados that yield easily to gentle pressure and are free from excessive brown spots.

High-Speed Blending

A high-speed blender (like a Vitamix or Blendtec) works best for fully emulsifying the avocado flesh and achieving a completely lump-free result. If using a standard blender or food processor, you may need to blend longer and scrape down the sides more frequently to eliminate every trace of texture. Keep blending until the mixture is completely smooth.

The Importance of Chilling

Chilling for at least 30 minutes is essential for the pudding to set properly. When served at room temperature, the texture will be looser and less like pudding. Allowing the flavors to meld in the fridge also enhances the overall taste, making it feel more like a decadent healthy dessert option.

Make-Ahead and Storage Tips

How Long Does it Keep?

This avocado pudding recipe keeps well in an airtight container for up to 3 days in the refrigerator. The high amount of lime juice helps prevent browning, but for best results, portion and store in individual containers with plastic wrap pressed directly onto the surface. The texture remains best on days 1 and 2, making it a great option for healthy meal prep recipes.

Drizzle Storage

The mango-lime drizzle can be made up to 2 days ahead and stored separately from the pudding. Store it in a small jar in the fridge; stir well before serving. It may thicken slightly in the fridge, but can be thinned with a teaspoon of water if needed.

Freezing Not Recommended

Freezing changes the texture of the avocado, causing it to separate and become watery upon thawing. This recipe is best enjoyed fresh or within the first 3 days of making it.

FAQs

Does avocado pudding really not taste like avocado?

The high amount of lime juice and natural sweeteners effectively mask the traditional savory flavor of avocado. It primarily takes on the flavor of the mango, lime, and vanilla, offering a fresh, clean taste that is surprisingly free of any avocado flavor.

What if I don’t have a high-speed blender?

A standard blender will work, but you’ll need to blend longer and scrape the sides several times to ensure it’s completely smooth. You can also use a food processor for a slightly thicker result. I’ve successfully made this family-friendly avocado pudding recipe in my standard food processor for quick weeknight snacks; it just requires a bit more patience and scraping down the sides.

Can I make this dairy-free or vegan?

Yes, this recipe is naturally vegan and dairy-free as written, using plant-based milk and maple syrup. Always double-check ingredient labels for any hidden animal products if purchasing store-bought organic ingredients.

Can I use frozen mango for the drizzle?

Yes, frozen mango works perfectly for the drizzle. Thaw it slightly before blending, or blend from frozen, adding an extra splash of water if needed for a smooth consistency. The extra cold temperature from the frozen mango also helps chill the drizzle faster.

How can I prevent the pudding from turning brown?

The lime juice included in the recipe is key to slowing oxidation and preventing browning. Additionally, pressing plastic wrap directly onto the surface of the avocado pudding when storing prevents air exposure and preserves the bright green color for longer.

Can I substitute the mango drizzle with another fruit?

Yes, you can substitute the mango with other soft fruits like pureed peaches, pineapple, or a berry compote. Ensure you adjust the sweetness and acidity (lime juice) to match the new fruit flavor for proper balance. This allows for fun seasonal variations of this versatile avocado pudding recipe.

Conclusion

This avocado pudding recipe offers a surprisingly quick and healthy dessert option that’s bursting with tropical flavor. The combination of creamy avocado with the vibrant mango-lime drizzle creates a light finish that’s perfect for warm weather or as a guilt-free treat. Save this recipe on Pinterest to easily find it later when you need quick meals or healthy snack ideas for your family.

Print