This pudding is inspired by my favorite Mexican chocolate cake recipe. Cinnamon and cayenne pepper spice up this avocado-based dessert. It is sweetened with cream of coconut, which gives it a totally unique, exotic flavor. Enjoy!

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Recipe Summary

prep:
10 mins
additional:
2 hrs
total:
2 hrs 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend avocados, cream of coconut, cocoa powder, cinnamon, and cayenne pepper together in a blender until smooth. Transfer pudding to a bowl and refrigerate, at least 2 hours.

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Cook's Note:

I also like to serve this in chocolate cups, made by dipping balloons into melted chocolate and allowing them to freeze until firm. Just be gentle in deflating and pulling the balloons out of the completed cups because the bottoms might tear out!

Nutrition Facts

262 calories; protein 2.2g 4% DV; carbohydrates 30.6g 10% DV; fat 17g 26% DV; cholesterolmg; sodium 25.2mg 1% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/18/2015
This was amazing!! Very chocolatey and think! I did use sweetened condensed milk in place of the cream of coconut (didn't have that on hand). Definitely will make this again! Read More
(2)

Most helpful critical review

Rating: 3 stars
07/01/2016
Doctored this recipe up heavily in order to make it palatable. Added extra cocoa coconut cream cayenne and cinnamon. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/17/2015
This was amazing!! Very chocolatey and think! I did use sweetened condensed milk in place of the cream of coconut (didn't have that on hand). Definitely will make this again! Read More
(2)
Rating: 3 stars
07/01/2016
Doctored this recipe up heavily in order to make it palatable. Added extra cocoa coconut cream cayenne and cinnamon. Read More
Rating: 4 stars
01/26/2016
I used Hershey's dark chocolate cocoa. To balance out the bitterness I presume was from using dark cocoa I added about 1/4 c extra coconut cream. I also added agave nectar to taste around 2-3 tablespoons. It's good. I'd like to try others to better get a sense of chocolate avocado pudding then I could be a better judge. Not sure I can eat it all plain considering adding chocolate pieces or dipping fruit. Read More
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Rating: 5 stars
02/09/2019
My husband and I loved this dessert. I tried several "avocado chocolate pudding" recipes from AllRecipes.com and so far this is our absolute favorite. We loved the after burn that follows the chocolate taste. I used Dark Hershey's Cocoa powder instead of regular because that is what I had on hand. If you have the Dark Chocolate or wish to experiment with the recipe by making the substitute of dark for the regular you will be totally thrilled at the extra chocolate richness of this dessert. Read More