Avocado Pudding
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Description
Avocado pudding made from jelly and coconut milk with a hint of coffee!
Ingredients
- ¾ avocado, chopped
- 7 ½ tablespoons water, divided
- 1 (7 ounce) can sweetened condensed coconut milk
- 4 ¾ tablespoons white sugar
- ½ (.25 ounce) packet agar-agar powder
- 1 teaspoon instant coffee powder
- 1 drop green food coloring, or as needed
- 1 (7 ounce) can sweetened condensed coconut milk
- 5 ¼ tablespoons water, divided
- ¼ cup white sugar
- 3 pandan leaves
- 1 ½ teaspoons cornstarch
- 1 egg yolk
Directions
- 1. Blend avocado and 2 tablespoons water in a blender until smooth.
- 2. Combine 1 can coconut milk, 4 3/4 tablespoons sugar, 4 1/2 tablespoons water, and agar-agar in a saucepan. Bring pudding to a boil; stir in the blended avocado.
- 3. Mix remaining 1 tablespoon water and coffee in a small bowl and pour into the pudding. Add food coloring. Scoop pudding into 4 serving glasses.
- 4. Combine 1 can coconut milk, 3 1/4 tablespoons water, 1/4 cup sugar, and pandan leaves in a saucepan. Bring custard to a boil.
- 5. Mix remaining 2 tablespoons water and cornstarch in a small bowl. Stir into the custard. Add egg yolk; mix well. Pour custard into a bowl; cover with plastic wrap and refrigerate until cool, at least 25 minutes. Divide evenly over the pudding.
Nutrition Facts
serving: 4 servings
calories: 561.3 kcal
carbohydrates: 97.4 g
protein: 1.5 g
saturated fat: 13.7 g
cholesterol: 51.2 mg
sodium: 82.1 mg
fiber: 2.6 g
sugar: 27.6 g
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