Avocado Pudding

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.


  • 2 ripe avocados
  • 3/4 cup whole coconut milk
  • 1 cup almond milk
  • 8 pitted Medjool dates


  1. In a blender, combine avocados, coconut milk, almond milk and pitted dates.
  2. Blend until smooth.
  3. Use a spatula, as needed, to scrape down the sides of the blender bowl.
  4. Refrigerate for 2 hours. Pudding is best served cold. It can be garnished with chopped almonds and toasted coconut flakes, if desired.