Ingredients for Casein Free Chocolate Coconut Avocado Instant Pudding
- 1 (13.5 ounce) can full-fat coconut milk
- 2 large hass avocados, pitted and scooped out
- 1/2 cup unsweetened cocoa powder
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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How to Make Casein Free Chocolate Coconut Avocado Instant Pudding
- Combine all ingredients in a high-powered blender.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Taste and adjust sweetness if desired (a touch of maple syrup or honey can enhance the flavor).
- Pour into individual serving dishes or a single container.
- Refrigerate for at least 15 minutes to allow the pudding to chill and thicken.
- Serve chilled and enjoy! For fudgsicles, pour into popsicle molds and freeze for at least 4 hours. For ice cream, churn in an ice cream maker according to the manufacturer's instructions.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
165g
Fat
199g
Carbs
19g