Avocado pudding is my jam. I’m doing less “protein desserts” because I’m noticing I really don’t need as much protein supplementation, and I need more carbs. But I can’t live without my chocolate fix so recipes like this happen frequently. This time I went the coconut avocado route because sometimes the avocado is just too overpowering and I have to add way too much sweetener to it. Thus, the coconut milk helps with that.
I used a can of full fat coconut milk, let it separate in the fridge for a day or two and then scooped out just the solid part to blend with 1 avocado. When I don’t use coconut milk I’ll use 2 avocados instead, but like I said – it’s a bit too much.
As far as this goes for being dairy free, I was scraping the bowl every night I ate it. I definitely feel way better without dairy in my diet and intend to keep it that way – suffering the effects of a once-in-a-blue moon cheat (like going out for a burger with cheese on it, or eating a small piece of cake at someone’s birthday perhaps).
I love choosing my toppings each night I eat this. My favorites are the toasted coconut granola I recently got from Trader Joe’s. It has a bit more added sugar in it than I’d normally do, but I needed a treat one day and this stuff is gluten free and delicious. I also rarely use a full serving at once. I also can’t resist adding a few chocolate chips, and berries go really well with it too. I think I also had banana and peanut butter one night, but bananas are messing up my stomach lately so I’m eating them sparingly these days (even though chocolate, peanut butter and banana is my favorite food combination).