I was so tempted to trash this up.
I was so tempted to add a big glug of coconut rum or sweet bourbon. Fold in chunks of milk chocolate. Or toffee bits. Or maybe stir in some orange liqueur instead. Or how about espresso and Kahlua? Maybe top with colorful sprinkles or chocolate jimmies or crunchy sanding sugar. But I did none of those.
Instead I stuck to the healthy recipe I originally had in mind. The super healthy, vegan, almost-Paleo recipe that I was craving for. Stranger things have happened.
Friends, this is the healthiest and most chocolatey recipe that I have made that actually DO NOT taste light nor healthy.
This chocolate pudding tastes rich and velvety and decadent. Thick and creamy and full-fat.
Well, actually, it is full fat. But it’s the good kind, the wholesome kind! Creamy avocado and creamy coconut milk are mixed with melted dark chocolate, unsweetened dark cocoa powder, vanilla extract, chocolate extract, and maple syrup. And a pinch of salt to bring out all those flavors. Then it’s topped with toasted sweetened coconut. Cold creamy dreamy goodness with a sweet coconut crunch. It’s so ridiculously good.
Did I ever tell you guys about the avocado tree in my family’s backyard in Manila? Avocado trees grow in subtropical climates – they need an environment that does not freeze and with little wind – so the Philippines is perfect. Our tree is majestic, with large, palm-sized, dark green leaves that offer expansive shade to shield us from the sun. My sisters and I love waiting for the fruit to ripen or drop from the tree, then eating them straight from the tree with our favorite recipes.
Back home in the Philippines, avocados are often associated with desserts, not with savory recipes like I’ve gotten used to here in the US (and which I have also learned to love. Check out this and this and this). My family in particular loves avocado ice cream, sweet avocado smoothies, and avocados drizzled with condensed milk. So making this avocado dessert is like coming back to my roots, where I eat avocados in a dessert.
Or sweet avocado for breakfast. This Chocolate Coconut Avocado Pudding is definitely a nice way to start the day. Or end the day. Midnight snack, anyone? I’m just going to make sure I don’t mix in all those unhealthy and unnatural things.
Kahlua is totally heart-healthy, right?
Chocolate Coconut Avocado Pudding
1/4 cup coconut milk
2 medium avocados
2 oz dark chocolate, melted
2 tablespoons unsweetened dark cocoa powder
2 tablespoons maple syrup
1 teaspoon chocolate extract
1 teaspoon vanilla extract
pinch of salt
1/2 cup sweetened shredded coconut
- Toast the coconut first. Heat a large skillet over medium heat, add coconut flakes. Cook, stirring frequently, until flakes are golden brown or done to your liking. Set aside.
- Make the pudding. Combine all pudding ingredients in a blender or food processor. Blend until well combined and smooth. You'll have to scrape the sides a few times and keep blending until it reaches a creamy, lump-free consistency. I used a blender and it took me a good 10 minutes.
- Taste and season according to your liking, adding more maple syrup, or melted dark chocolate, or vanilla extract. At this point you can also take half of the toasted coconut and fold it in.
- Transfer to serving containers and chill in the fridge for at least two hours.
- Divide toasted coconut equally, and top pudding with toasted coconut before serving.
If you don't have chocolate extract, you can substitute with more vanilla extract.
Recipe adapted from How Sweet Eats
If you’re the type who likes incorporating chocolate into as many dishes as possible (soul mates?) I recommend using this healthy pudding in parfaits, trifles, or as a pie filling. And if you play with the measurements, you might even be able to use this as frosting!