10 minutes
Free of: wheat/gluten, dairy, eggs, corn and soy
4 servings
1 cup 100% coconut milk (I use Thai Kitchen)
2 ripe avocados, peeled and pitted
1/3 cup plus 1 tablespoon unsweetened raw cacao powder (100% cocoa powder)
1/2 cup honey
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
Pomegranates, cherries, berries, crushed nuts or bananas for garnish
Put the coconut milk, avocados, cocoa, honey, vanilla extract, and cinnamon into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. You may need to stop and scrape down the sides with a spatula.
Transfer to serving bowls, or store in refrigerator to chill for 3 hours.
Note - the pudding works best with ripe avocados that don't have any brown discolorations. The pudding is best the day it's made, as the avocados will oxidize and the flavors will change over time.