Avocado isn't the first thing that comes to mind when thinking about dessert, but it can be - and one of the most delicious! In addition to being full of healthy fats, it has a buttery texture that blends with coconut, chocolate and more. Did you like it? So you just need to read the tips in this article to learn how to make a pudding with cocoa and a little milk (lactose-free), an ice cream with condensed milk and cream and even gluten-free brownies with chocolate and cocoa powder!
making an avocado pudding
- 900 g of ripe avocado.
- ¼ cup (60 ml) of lactose-free milk (from almonds, soy, etc.), chocolate milk or whole milk.
- 3 to 5 tablespoons (20 to 35 g) of unsweetened cocoa powder.
- 2 teaspoons (10 ml) of vanilla essence or paste.
- ¼ teaspoon (1 g) of salt.
- 30 to 45 g of dark or semisweet chocolate.
- ¼ cup (60 ml) of sweetener such as sugar, honey or maple syrup or agave.
- 1 to 3 tablespoons (20 to 60 g) of coconut cream (optional).
- ½ ripe banana (optional).
Makes five or six servings
making avocado ice cream
- 900 g of ripe avocado.
- 400 g can of condensed milk with sugar.
- 2 tablespoons of lemon juice.
- 1 pinch of sea salt.
- 1½ cup (350 ml) of cold cream.
Makes six servings
making avocado brownies
- 2 ripe avocados.
- 2 large eggs.
- ½ cup (100 g) of granulated sugar.
- 2/3 cup (135 g) of brown sugar.
- 2/3 cup (85 g) of cocoa powder.
- 1 teaspoon (5 g) of baking soda.
- 1½ cup (260 g) of chocolate chips.
- 1 pinch of salt.
- 1 teaspoon (5 ml) of vanilla.
Makes nine brownies
Method 1 of 3: Making an Avocado Pudding
Step 1. Cut the avocado in half and transfer the pulp to a food processor
Place 900 g of one or two avocados on the kitchen board and carefully cut the fruit horizontally around the stone. Then rotate the two halves in opposite directions, take a spoon, and transfer the pulp from each part to a food processor.
You don't need to cut the avocado into small pieces, as it will transfer everything to the processor
Step 2. Add milk, cocoa, vanilla and salt to food processor
Start with ¼ cup (60 ml) of lactose-free milk, chocolate milk, or whole milk; then add 3 tablespoons (20 g) of unsweetened cocoa powder, 2 teaspoons (10 ml) of vanilla essence or paste, and ¼ teaspoon (1 g) of salt.
- You can use almond, soy, oat or similar milk.
- Add another 2 tablespoons (15 g) of cocoa powder if you want to accentuate the chocolate flavor in the pudding.
Step 3. Beat ingredients for 30 to 45 seconds
Turn on the food processor and blend the ingredients until the avocado is almost liquid. If necessary, turn off the equipment and release the parts of the fruit that get stuck in the corners.
Set the avocado mixture aside and start preparing the chocolate
Step 4. Chop 30 to 45 g of chocolate into 1.5 cm pieces
Place a bar of dark or semisweet chocolate with 70% cocoa on the kitchen board and use a sharp knife to cut everything into small pieces.
Dark or semisweet chocolate also enhances the flavor of the pudding
Step 5. Microwave the chocolate at 20 second intervals until melted
Place the chocolate chips in a microwave-safe bowl and heat at 20-second intervals, mixing well with a spoon whenever this period is over.
Chocolate will melt after 45 to 60 seconds
Step 6. Add ¼ cup (60 ml) of your sweetener preferably to melted chocolate
Use sugar, honey, maple syrup or agave syrup, for example. Mix well until the product is incorporated into the mixture.
Melted chocolate will become more viscous after adding the sweetener
Step 7. Transfer the melted chocolate to the avocado mixture
Remove lid from food processor or blender and add chocolate. Do not try to do this with the lid on, as you can make a mess and even waste part of the ingredients.
Step 8. Add coconut cream or banana to food processor (optional)
You can add 1 to 3 tablespoons (20 to 60 g) of coconut cream to the food processor if you want to accentuate the dark chocolate flavor of the pudding. If you prefer a slightly sweeter taste, add ½ ripe banana.
Banana also makes the pudding more viscous and firm
Step 9. Beat the pudding for two minutes or until it is sticky
Cover the food processor and beat ingredients for one minute. Stop and run a spatula along the sides of the bowl to remove any sticky pieces. Finally, beat everything for another minute until consistency is right.
If the pudding is too thick, add 1 tablespoon (15 ml) of lactose-free milk at a time until the consistency is right
Step 10. Place the pudding in the refrigerator for 20 to 30 minutes before serving
Transfer the pudding to a large bowl or several small ones with a spoon. Then cover with plastic wrap and place in the refrigerator for 20 to 30 minutes.
Store the leftover pudding in the refrigerator in a tightly capped bowl for up to one day
the longer you leave the pudding in the fridge, the more it will thicken. Wait more than 30 minutes and it may end up having the consistency of mousse.
Method 2 of 3: Making Avocado Ice Cream
Step 1. Transfer 900g avocado pulp to a blender
Place one or two avocados on the kitchen board and cut in half horizontally. Then rotate the halves in opposite directions, separate and discard the stone, and spoon out the pulp.
Use a food processor if you don't have a blender at home
Step 2. Add the condensed milk with sugar, lemon juice and salt to a blender
Open a 400 g can of condensed milk and transfer everything to a blender. Then add 2 tablespoons (30 ml) of lemon juice and 1 pinch of sea salt.
non-dairy drinkers can switch from condensed milk with sugar to coconut cream and add ½ cup of sugar (100 g) separately.
Step 3. Beat ingredients until they form a viscous liquid and transfer everything to a bowl
Beat everything for at least 30 seconds or until no solid pieces of avocado remain. If necessary, stop for a while and loosen the parts of the pulp that get stuck on the sides of the blender bowl. Finally, transfer the final liquid to a bowl and set aside.
Step 4. Beat 1½ cup (350 ml) of heavy cream in a separate bowl on high power
Transfer the cold cream to the bowl of a mixer and use the whisk to process the liquid until it has the consistency of whipped cream.
Beat the cream by hand if you don't have a food processor at home
Step 5. Add the whipped cream to the avocado mixture
Transfer the whipped cream carefully. Hold the spatula over the bowl and rotate your wrist, bending the accessory from side to side in the center of the mixture. Continue until no solid pieces of avocado remain.
You must do this movement with your hand and spatula when adding the whipped cream to not change its volume
Step 6. Transfer the mixture to a 25 x 15 cm bread tin and place a sheet of aluminum foil on top
Use the back of a spoon to level the mixture into the pan before capping with the tinfoil.
Transfer the mixture to an ice cream pan if you don't have a bread pan at home. Follow her instructions for use when freezing the dough
Step 7. Place ice cream in freezer for six hours before serving
Transfer the ice cream from the tin to the individual bowls when it's set and ready: it's time to taste!
Store what is left in the freezer, but consume it within one day (since ice cream does not have any preservatives)
Method 3 of 3: Making Avocado Brownies
Step 1. Preheat the oven to 175 °C and grease a 25 x 25 cm baking sheet
Put a sheet of parchment paper on the baking sheet and set it aside while you prepare the dough.
You can grease the baking sheet with a non-stick cooking spray or even butter if you don't have baking paper
Step 2. Cut 2 avocados in half and transfer the pulp to a blender
Place the ripe avocados on the kitchen board and cut them in half horizontally with a sharp knife. Turn each half in one direction, separate everything and spoon out the pulp. Discard the stone and transfer the rest to the blender.
Use a food processor if you don't have a blender at home
Step 3. Add 2 eggs, both types of sugar, cocoa, baking soda, salt and vanilla to a blender
Break the eggs and pour their contents into a blender, add ½ cup (100 g) of granulated sugar, 2/3 cup (135 g) of brown sugar, 1 pinch of salt and 1 teaspoon (5 ml) of vanilla.
Don't worry: the recipe does not contain flour and, therefore, no gluten
Step 4. Beat the brownie batter for 30 seconds
Cover the blender and blend the ingredients until the avocado is sticky. Stop and run a spatula along the sides of the bowl to see if there are any solid pieces of pulp stuck.
Step 5. Add 1½ cup (260 g) of chocolate chips to batter and transfer to baking sheet
Transfer the chopped chocolate directly to the brownie batter, but do not mix anything in a blender: place the ingredients on the baking sheet (grease with baking paper or cooking spray) and use a spatula to avoid leaving anything behind.
you may have to spread a few pieces of chocolate on the baking sheet to distribute everything better.
Step 6. Bake the brownies for 20 to 25 minutes
Place the pan in the preheated oven and bake until the dough starts to rise. Touch it lightly to see if the brownies are ready. Ideally, they should be firm, but still a little cute.
Leave the dough in the oven for another three to five minutes if your fingers sink into it
Step 7. Take the brownies out of the oven and let them cool for five to ten minutes before serving
Turn off the oven and put a kitchen glove on to remove the pan. Wait between five and ten minutes, cut the brownies and serve them at room temperature!