Last summer I discovered a wonderful concoction called avocado coconut ice cream at the Davis farmer’s market. It is amazeballs, let me tell you. Most people hear “avocado coconut” and their upper lips and noses make strange quivering motions, but every single person I have taken there has agreed that it is rather fabulous. This is what the epitome of frozen deliciousness looks like:
As some of you may know, a few weeks ago my mother gave me three big, fat avocados and said, “Here, we went to Costco and your dad can’t eat them all.”
I used one of the avocados for a baked avocado and egg breakfast, and the other two in a chia seed pudding (I had to make two batches because Paul ate the entire serving I brought for him to share with Carmencita). I was lying in bed one night, wondering what to do with the avocados before they went south, when something clicked inside my tired, little brain and the pudding idea was born. I’ve made chia puddings with different fruits before, but this time I wanted to replicate the avocado coconut flavor combination.
This five ingredient recipe is simple, raw, dairy-free, gluten-free, and soy-free. All by accident, really. I didn’t strive to make this extra healthy–it just is by nature. Don’t you love when that happens? I surely do. 🙂
So folks attending the fiesta over at Angie’s this week, I hope you enjoy and I wish you the most fantastic of weekends!
Avocado Coconut Chia Seed Pudding
- 8 oz coconut milk (I use Silk Original, found in the refrigerated section)
- 3 tablespoons chia seed
- 2 tablespoons organic unsweetened shredded coconut
- 1/2 avocado, finely diced
- 1 tsp honey (or your favorite sweetener)
Vigorously whisk all ingredients together in a small bowl for one minute. Let sit for five minutes and vigorously whisk again for another minute. Repeat this cycle one more time to ensure that the chia seeds do not clump together. Refrigerate for at least three hours. Garnish with toasted coconut and enjoy!