Avocado Pudding recipe

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Ingredients

¾ avocado, chopped
7 ½ tablespoons water, divided
1 (7 ounce) can sweetened condensed coconut milk
4 ¾ tablespoons white sugar
½ (.25 ounce) packet agar-agar powder
1 teaspoon instant coffee powder
1 drop green food coloring, or as needed
1 (7 ounce) can sweetened condensed coconut milk
5 ¼ tablespoons water, divided
¼ cup white sugar
3 pandan leaves
1 ½ teaspoons cornstarch
1 egg yolk

Nutrition Info

561.3 calories
carbohydrate: 97.4 g
cholesterol: 51.2 mg
fat: 19.1 g
fiber: 2.6 g
protein: 1.5 g
saturatedFat: 13.7 g
servingSize: -
sodium: 82.1 mg
sugar: 27.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Avocado pudding made from jelly and coconut milk with a hint of coffee!

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