By Patricia Tanumihardja,
Makes 4 (1/2 cup) servings
For me, this avocado chocolate pudding is a wonderful update to a traditional (es alpukat). Thick and creamy, it has the consistency of a true-blue chocolate pudding with the flavors of my childhood. The cocoa powder almost masks the avocado (which I think may be the point). But if you prefer more avocado flavor, use less cocoa powder. Another variation: add a teaspoon of instant coffee powder. This avocado chocolate pudding is very rich and indulgent and a little will go a long way to satisfying the sweetest of sweet tooths.
2 large ripe Hass avocados, halved and pitted
1/2 cup sweetened condensed milk
1/4 cup whole milk (and more as needed)
1/3 cup cocoa powder
1. Scoop the avocado flesh from the peel with a spoon and pop into a blender (or a food processor, or a Vitamix). Add the condensed milk, whole milk and cocoa powder and process until completely smooth, scraping down the sides of the jug as needed. Add a little more whole milk if the mixture has trouble coming together. Keep going until you don鈥檛 see any more avocado bits, a total of about 2 minutes. Taste and add more cocoa powder or condensed milk if desired, and process until smooth. If the pudding is still lumpy (or if you鈥檙e a perfectionist), press it through a fine-mesh strainer.
2. If you can resist, transfer the pudding to a container with a tight lid, cover and chill for 1 hour. When ready to serve, stir it up, spoon into bowls or cups and enjoy! The pudding will keep in the refrigerator for 3 days.
