Avocado Chocolate Pudding with Whipped Coconut Cream

by Christine Burns Rudalevige | Photographs by Dominic Perri

Baker Laura Puchalski, owner of the 2nd Street Baking Co. in Turners Falls, developed this recipe to provide vegan, gluten-free, and dairy-free eaters with a little chocolate love. Bakers can adapt the type of milk, sweetener, and flavoring to their dietary needs and tastes. She recommends using high-quality Fair Trade cocoa powder for the pudding, and suggests getting the can of coconut milk—as well as the bowl you’ll be whipping it up in—as cold as possible in order to get the best whipped coconut cream. Serves 4.

2 large ripe avocados, halved, peeled, and seeded

1 cup (100 grams) best-quality cocoa powder

½ cup (170 grams) agave nectar, honey, or maple syrup

½ cup coconut, soy, almond, hemp, or regular dairy milk

1 teaspoon pure vanilla extract

Pinch sea salt

1 (14-ounce) can full-fat coconut milk, refrigerated overnight with mixing bowl

3 tablespoons confectioner’s sugar, sifted

½ teaspoon pure vanilla, almond, peppermint, or orange extract

Place avocado, cocoa powder, sweetener, milk, vanilla, and salt in a food processor or blender and process until the mixture is completely smooth. Chill for at least an hour before serving.

Open can of coconut milk, skim off the thick solid layer of coconut cream and place it in cold mixing bowl. Save liquid for another use. Whip coconut cream with beater attachment of electric mixer until fluffy, about 3 minutes. Add powdered sugar and vanilla. Beat for 30 seconds more. Stop mixer and scrape sides. Beat for another 30 seconds.

Pudding and whipped coconut cream can be stored in an airtight container in the refrigerator up to 3 days.