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Mexican Chocolate Pudding

Michelle Freitas
Servings 2 Servings

Ingredients
  

Pudding

  • 2 ripe avocados
  • ½ cup of raw cacao powder
  • ¼ cup pure maple syrup
  • 3-4 servings of stevia
  • ¾ cup unsweetened coconut milk
  • ½ tsp cinnamon
  • 1 tsp vanilla extract

Whipped Cream

  • 1 13.5 oz can of coconut milk chilled in the refrigerator for a few hours - be sure to buy the full fat coconut milk and not the light or low fat. If you get the light coconut milk it won't have the solid cream, which is the part we need for this recipe.

Instructions
 

  • First place a bowl in the refrigerator to chill for a few hours. This bowl will be used to make the whipped cream.
  • Put all of the pudding ingredients into the food processor and puree until smooth. Scoop out of the processor and chill for a few hours before serving.
    2 ripe avocados, ½ cup of raw cacao powder, ¼ cup pure maple syrup, 3-4 servings of stevia, ¾ cup unsweetened coconut milk, ½ tsp cinnamon, 1 tsp vanilla extract
  • In the chilled bowl scoop the solid coconut milk out of the can with 1/4 cup of the liquid milk (save the rest of the liquid milk for other recipes). With a hand mixer, begin whipping the coconut cream on a low speed, then slowly increase to top speed. Whip the cream for about 2 minutes until peaks form.
    1 13.5 oz can of coconut milk
  • When the pudding is chilled, serve with a nice dollop of cream on top.