Store this pudding in the refrigerator, sealed, for a week or so. Avocado can turn brown if not sealed well, but it still tastes good.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.I added a bit of shaved chocolate to the top in the photo, however no chocolate or cocoa if you're following SCD.