Living on a farm with acres of avocados, it was about time to make something other than guacamole & avocado toast. John decided to experiment with an Avocado Smoothie.
He totally nailed it. Coconut Milk, Almond Milk, Ice, Dates – it was delicious. So delicious, in fact, that John and Molly each ate 2 large glassfuls and spent the next four hours in a state of overstuffed anguish.
But, that smoothie was too delicious to be banished forever! After some mulling, Molly took out the ice, thickened it with a little more coconut milk and turned it into a pudding.
This avocado pudding is best after chilling in the fridge for two hours. The almonds and coconut flakes on top add a crunch, which is an important addition to the smoothness of the pudding.
- 4 servings
- 15 minutes
- 2 ripe avocados
- 3/4 cup whole coconut milk
- 1 cup almond milk
- 8 pitted Medjool dates
- In a blender, combine avocados, coconut milk, almond milk and pitted dates.
- Blend until smooth.
- Use a spatula, as needed, to scrape down the sides of the blender bowl.
- Refrigerate for 2 hours. Pudding is best served cold. It can be garnished with chopped almonds and toasted coconut flakes, if desired.
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