Chocolate Pudding with Coconut Cream

  • Servings: 4 servings
  • Prep time: ~ 5-10 minutes


  • Chocolate Pudding:
  • 2 ripe avocados
  • 1/2 cup organic cacao or cocoa powder
  • 1/2 cup organic, local honey (wildflower)
  • 1/2 cup coconut milk
  • 1/8 teaspoon Margarita Himalayan Pink or Fleur de Sel Sea Salt
  • 1/2- 1 tsp madagasacar vanilla
  • 1/2 tsp almond extract, optional
  • Coconut cream:
  • Coconut meat from entire cononut
  • 1/4 cup Coconut milk 
  • 1 Tablespoon coconut palm sugar
  • 1 teaspoon Vanilla extract or paste
  • Fruit optional:
  • Blueberries, Strawberries or Raspberries

Many people are funny about the texture and taste of avocado and refuse to try anything with the fruit except guacamole. I promise they will never know there is any in this silky dessert. Tell them after they have scraped the last bite from their bowl. My kids devour this pudding; I usually make it for them when they are sick so they get all the vitamins from the avocado and honey. The cacao powder also is rich in vitamins and some say it can boost your memory.


We first had this dessert at a local restaurant, Urban Pl8. The only reason the restaurant shared they use avocado is because we need to know if our son can eat it. If you have been following this blog you probably know he is allergic to eggs.  I found the paleo pudding recipe on and then tweaked it to for my family.

This is so easy to make and takes just a little more time than instant pudding. You will never go back after you try this. Everyone loves this pudding. If you do not want a rich chocolate pudding, then add half of a fresh or frozen banana. Or, you can add 3/4 of a cup of coconut milk instead of 1/2 cup.



1) Make the Pudding- Blend 2 ripe avocados, 1/2 cup of cacao or cocoa powder, 1/2 cup of coconut milk, 1/2 cup of local honey, 1/8 teaspoon of Fleur de Sel or Margarita Himalayan Pink salt, 1/2 teaspoon of almond and 1/2 to 1 teaspoon of vanilla extract or paste. Blend until super smooth using a Vitamix or a food processor. Spoon into your favorite dessert bowls. Pour coconut milk over the top and garnish with fresh mint or make some coconut cream using directions below. Sprinkle a little Fleur de Sel over the top for a more gourmet treat.


2) Make the Coconut Cream- Make a coconut cream from scratch with a young coconut or scrape out the cream in a refrigerated can of coconut milk. (The cream will separate from the coconut water.) To make it from scratch, buy the young coconuts at whole foods or a health food store. Use a sharp knife to cut off the top. Then use an everyday spoon to scrape out the coconut meat. Blend all the coconut meat in a Cuisinart or blender with about 1/4 cup of coconut milk, a tablespoon of coconut sugar, and a teaspoon of vanilla paste with vanilla beans. Slowly add the coconut milk to find the desired smoothness. Add a dollop of coconut cream on top and sprinkle with blueberries or raspberries. It is that easy. Enjoy!


My husband is not a fan of coconut (or chocolate) but likes this cream so much he adds a ton in his pudding to tone down the chocolate.


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Recipe by Back To Organic at