I have rheumatoid arthritis and I follow a special diet to help manage the symptoms. This pudding is simple to make, tastes heavenly and helps reduce inflammation. I like it frozen, too. —Kelly Kirby, Mill Bay, Nova Scotia
Total TimePrep: 5 min. + chilling
- 1/4 cup refrigerated sweetened coconut milk
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
- 2 medium ripe avocados, peeled and pitted
- 1/4 cup baking cocoa
- Place all ingredients in a blender; cover and process until smooth. Transfer to four dessert dishes. Refrigerate until serving, at least 2 hours.
Test Kitchen tips
Nutrition Facts1/3 cup: 181 calories, 11g fat (1g saturated fat), 0 cholesterol, 8mg sodium, 22g carbohydrate (12g sugars, 6g fiber), 2g protein.
Originally published as Avocado chocolate pudding in Taste of Home February/March 2019
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