Peppermint makes things taste cool and refreshing, and works well for digestive wellness also. This simple recipe combines avocado, coconut milk, sweetener, and peppermint oil to create a creamy mint pudding.
This recipe is also very flexible in that you can make it thicker or thinner by adding more avocado or more coconut milk, depending on how you prefer it.
It's best served cold, so when I use room temperature coconut milk and avocados, I refrigerate the pudding immediately after I make it, and let it chill for about 15 minutes. You can also refrigerate ripe avocados and use them. If you refrigerate the coconut milk overnight the cream may separate enough to make it challenging to measure the amount of milk without remixing the cream and liquid. So, up to you.
I added a bit of shaved chocolate to the top in the photo, however no chocolate or cocoa if you're following SCD. I avoid chocolate because I get a headache for some reason. Instead of chocolate, you can add some coconut whipped cream to the top, and if you're eating cocoa you can alternate layers of this mint pudding with my Chocolate Pots de Crème recipe.
Mint Avocado Pudding
Equipment
- 1 Food processor
Ingredients
- 2 cups avocado (about 2 large avocados)
- 1 cup coconut milk full fat
- 6 tablespoons maple syrup or honey
- 1 teaspoon peppermint oil
Instructions
- Add all the ingredients to a food processor and pulse until avocado is fully blended in.
- Chill for about 20 minutes and enjoy! Store in the refrigerator, sealed, for a week or so.
Jennifer Becker says
I really like this recipe and it was perfect for St. Patrick's Day dessert! The texture is so smooth. It is quite rich and makes plenty for 4 people.
Erica says
Thanks, Jennifer!!