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Avocado Pudding

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"Avocado pudding made from jelly and coconut milk with a hint of coffee!"
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45 m servings 561
Original recipe yields 4 servings


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  1. Blend avocado and 2 tablespoons water in a blender until smooth.
  2. Combine 1 can coconut milk, 4 3/4 tablespoons sugar, 4 1/2 tablespoons water, and agar-agar in a saucepan. Bring pudding to a boil; stir in the blended avocado.
  3. Mix remaining 1 tablespoon water and coffee in a small bowl and pour into the pudding. Add food coloring. Scoop pudding into 4 serving glasses.
  4. Combine 1 can coconut milk, 3 1/4 tablespoons water, 1/4 cup sugar, and pandan leaves in a saucepan. Bring custard to a boil.
  5. Mix remaining 2 tablespoons water and cornstarch in a small bowl. Stir into the custard. Add egg yolk; mix well. Pour custard into a bowl; cover with plastic wrap and refrigerate until cool, at least 25 minutes. Divide evenly over the pudding.

Nutrition Facts

Per Serving: 561 calories; 19.1 97.4 1.5 51 82 Full nutrition

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