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Mint Avocado Pudding

March 16, 2023 by Erica 2 Comments

Mint Avocado PuddingPeppermint 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

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Filed Under: Breakfast, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Paleo, Plant-based, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: avocado, coconut milk, Recipe Subscriber Only

Previous Post: « Naturally Sweet Banana Bread {coconut flour}
Next Post: Thai Pineapple Fried Rice {grain free} »

Reader Interactions

Comments

  1. Jennifer Becker

    March 19, 2023 at 6:13 pm

    5 stars
    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.

    Reply
    • Erica

      March 19, 2023 at 6:14 pm

      Thanks, Jennifer!!

      Reply

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Recent comments

  • Erica on No-Corn Cornbread {almond & coconut flour}:

    Hi Julie, the recipe is available with a paid subscription. It hasn’t changed, so you’re good to follow the book.
    Posted Sep 25, 2023

  • Julz on No-Corn Cornbread {almond & coconut flour}:

    Hi Erica! I see the recipe is no longer available online, but lucky for me I have an old version…
    Posted Sep 25, 2023

  • Erica on Breakfast Cookies:

    Hi again Catherine. I’m not sure if you can see the recipe (if you’re a paid subscriber) so for this…
    Posted Sep 19, 2023

  • Erica on Breakfast Cookies:

    Hi Catherine. The nutritional info for one cookie is at the bottom of the recipe, including the calories.
    Posted Sep 17, 2023

  • Catherine on Breakfast Cookies:

    How many calories per cookie? I have your cookbook and can’t find calories. Thanks!
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    Hi Susan. Thanks! I think that squash variety should work, as long as you can figure out how to shred…
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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No-Corn Cornbread
Peanut Butter Sandwich Cookies
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