This chilled Coconut Avocado Pudding is inspired by the beloved Vietnamese avocado smoothie. A drink that might sound unusual at first, but quickly wins hearts with its rich, creamy flavour and smooth texture. The same qualities that make avocado a fantastic ingredient in smoothies make it a dream for pudding too.
From smoothie to pudding
In Vietnam, avocado smoothies are a staple during the hotter months. Ripe avocados are blended with condensed milk and fresh milk to create an irresistibly velvety drink. I’ve made this smoothie countless times at home, but one day I had a thought: what if I could turn it into a pudding. Something you could serve in a bowl, dressed with coconut milk and eat with a spoon?
That’s how this Coconut Avocado Pudding came to life. It’s refreshing, lightly sweet, and full of natural goodness. Whether you’re a fan of avocado smoothies or simply curious, this dessert is worth trying.
How to make Coconut Avocado Pudding
The key to getting the right texture is gelatine. I always begin by blooming the gelatine: simply sprinkle it into a bowl with about 50ml of water. Within a few minutes, you’ll see it absorb the water and swell into a soft-gel-like consistency.
While the gelatine blooms, prepare the avocado mixture. Use ripe avocados, you can read more about how to pick or prep the perfect avocado here. Scoop out the flesh and add it to a blender along with condensed milk, coconut milk and fresh milk. You’ll find exact measurements in the recipe card below.
Mixing and setting the pudding
Once your avocado mixture is silky smooth, it’s time to melt the gelatine. Place the bowl over low heat and stir continuously. When the gelatine has fully dissolved and begins to bubble slightly, it’s ready.
Carefully pour the hot gelatine mixture into your blender and give it another quick blend – just 30 seconds to fully combine.
Pour the blended mixture into prepared moulds. I prefer using silicone moulds because the pudding pops out effortlessly once set. Place them in the fridge for at least 3 hours or until firm.
A coconut milk sauce to finish
While the pudding chills, prepare the coconut milk sauce. In a small saucepan, combine more coconut milk, condensed milk and fresh milk. Gently heat the mixture, stirring until it starts to bubble. Remove from the heat, pour into a jug and let it cool before transferring it to the fridge.
Once the pudding is set, it’s time to serve. Carefully release the Coconut Avocado Pudding from the mould, place it in a serving bowl and pour over the chilled coconut milk sauce. The result? A cool, creamy dessert that’s perfect for warm summer evenings.
Why you’ll love this Coconut Avocado Pudding
This dessert is quick to make, full of healthy fats from avocado and naturally gluten-free. The combination of avocado and coconut creates a lush texture without being too heavy. Best of all, you can prepare it in advance.
Try it for yourself
If you’re looking for a fresh take on pudding or a new way to enjoy avocados, give this Coconut Avocado Pudding a try. It’s a Vietnamese-inspired dessert that surprises and delights – sweet, smooth and wonderfully satisfying.
Fancy more cool desserts like this? Check out the dessert section on the website for more refreshing treats and sweet inspirations.
Coconut Avocado Pudding – A Creamy Vietnamese-Inspired Dessert
Description
Inspired by the classic Vietnamese avocado smoothie, this Coconut Avocado Pudding is smooth, creamy, and subtly sweet. Made with ripe avocados, coconut milk, and condensed milk, it’s an easy no-bake dessert that’s light, refreshing, and perfect for warm weather. Serve chilled with a silky coconut milk sauce for an irresistible finish.
Ingredients
For the pudding
For the coconut milk sauce
Instructions
-
Bloom the gelatine
- In a small bowl, sprinkle gelatine over 50ml water.
- Let it sit for 5-10 minutes until fully bloomed.
-
Blend the avocado mixture
- Scoop out the flesh of the avocados and add to a blender.
- Pour in coconut milk, fresh milk and condensed milk. Blend until completely smooth.
-
Melt the gelatine
- Heat the bloomed gelatine gently over low heat, stirring until fully dissolved and just starting to bubble.
- Remove from heat.
-
Combine and blend again
- Pour the hot gelatine into the blender with the avocado mixture.
- Blend for another 30 seconds to mix well.
-
Pour and chill
- Pour the mixture into moulds or ramekins.
- Refrigerate for at least 3 hours or until fully set.
-
Make the coconut milk sauce
- In a small saucepan, gently heat coconut milk, fresh milk and condensed milk.
- Stir continuously until it begins to bubble.
- Remove from heat, pour into a jug and chill in the fridge.
-
Serve
- Carefully unmould the pudding into a bowl.
- Pour over the chilled coconut milk sauce and enjoy.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 271.1kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 10.49g53%
- Cholesterol 14.32mg5%
- Sodium 69.5mg3%
- Potassium 445.26mg13%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 2.69g11%
- Sugars 18.66g
- Protein 7.81g16%
- Vitamin A 43.99 mcg
- Vitamin C 5.18 mg
- Calcium 145.16 mg
- Iron 1.58 mg
- Vitamin D 0.59 mcg
- Vitamin E 0.9 mg
- Vitamin K 8.74 mcg
- Thiamin 0.08 mg
- Riboflavin 0.25 mg
- Niacin 1.04 mg
- Vitamin B6 0.14 mg
- Folate 44.17 mcg
- Vitamin B12 0.31 mcg
- Phosphorus 169.3 mg
- Magnesium 41.81 mg
- Zinc 0.91 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use silicone moulds for easy release.
- Best served cold, straight from the fridge.
- Adjust condensed milk for more or less sweetness.
