Tuesday, May 25, 2010

Avocado "Pudding"

So, you have a recipe (say, Tuna Avocado Ceviche) that calls for 1/2 an avocado. No matter how well you wrap it up, even if you sprinkle it with citrus juice, that other half is just never going to be the same the next day. So what, pray tell, do you do with it?

Make dessert, of course!


No, I'm serious.

Avocado's a fruit, and the buttery taste and texture are just as at home with sugar as they are with savory citrusy applications. In all of 2 minutes, you can have a cool, refreshing pudding-like concoction that will be unlike anything you've ever had before, but you'll want to make it again and again. No pictures this time - lumpy green glop isn't particularly photogenic, even if it is delish!

Avocado "Pudding"
Serves 1


  • 1/2 avocado
  • 1 tsp sugar
  • splash of vanilla extract
  • splash of milk (non-dairy milks work well, I used almond milk)
Put avocado half in a bowl and begin mashing with a fork. Sprinkle sugar on the mashed avocado and mash some more - the sugar crystals help cut into the avocado flesh so it mashes easier. When the avocado is pretty well smooshed, splash the vanilla extract into the bowl and a slightly bigger splash of milk and mix well. You're looking for a pudding-y consistency, so if it's not quite there, keep adding splashes of milk and mixing until it's the consistency you'd like. If you're a perfectionist, I suppose you could do this in the food processor, but I don't mind the lumps. If you have more patience than I do, chill the pudding in the fridge until it's really cold, or just grab a spoon and CHOW DOWN!

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