Combine a few ingredients in a blender, and you've got this creamy summer dessert. Avocado and coconut mixed with lime and honey take you right where you want to be this summer-- and it couldn't be easier! —inpatskitchen
Test Kitchen Notes
What a great tropical dessert! It has a silky texture and a wonderfully sweet taste. I was tempted to use agave nectar in place of the honey specified, but I’m glad I didn’t. The hardest part was having to wait an hour while it cooled! Another recipe well done, inpatskitchen! —MenCanCook
about 4 cups (4 to 6 servings)
small to medium Haas avocados
Juice of 1/2 of a large lime
half and half or light cream
One 15-ounce can cream of coconut (the thick, sweetened kind)
Place the avocado meat, lime juice, and half and half in a blender and start it up. Once the avocado is fairly puréed (you may have to stop and scrape down the sides of the blender once or twice), add the cream of coconut and honey. Purée until smooth. Remove mixture from blender and place in a bowl. Cover and refrigerate for at least an hour before serving.
While the pudding is chilling, toast the coconut. Spread the coconut flakes on a small baking sheet and bake in a preheated 350° F oven for about 5 minutes, until golden brown.
To serve, scoop some of the pudding into small dessert dishes top with a sprinkle of the toasted coconut.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!