This Avocado Lime Pudding is light, creamy, and refreshing! The recipe only takes a few minutes to make, and all you need is a blender or food processor!
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Why I love this recipe
The base of the pudding is made with my two favorite healthy fats - avocado and full fat coconut milk. I sweetened the pudding with coconut sugar, added some fresh lime juice, and zest for flavor, a splash of vanilla, and blended it up! They're a healthy, guilt-free dessert that the whole family will love!
🍴Ingredient Notes
- Full Fat Coconut Milk - I use the brand "Native Forest." Make sure it's full fat, and not regular coconut milk. This helps to thicken the pudding!
- Mashed Avocado - I love using avocado in my desserts! It adds a nice creamy consistency, and a beautiful green color. You'll need about 1 + ½ avocados for this recipe.
- Fresh Lime Juice - Fresh squeezed is best for this recipe! You'll need about 3-4 limes for this recipe.
- Coconut Sugar - You can sub with Lakanto Monkfruit or any granulated sugar.
- Lime Zest - I add a little into the pudding, and I always save some to sprinkle on top after I pour them in the cups!
🍴Step by Step Instructions
Step 1: Avocado Lime Pudding
- Start by adding coconut milk, avocado, lime juice, lime zest, coconut sugar, and vanilla extract into a food processor or blender. Blend on high until it becomes a smooth, creamy consistency.
- Next, pour into small cups, or mini mason jars. Optional - top with extra lime zest!
- Place them in the refrigerator to chill for at least 4 hours before enjoying! (Preferably overnight.) This will allow the flavors to blend, and the pudding to thicken up. Enjoy!!
Step 2: Coconut Whipped Cream
- Make sure your coconut cream has been refrigerated for at least 6 hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
- Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
- Next, add in the powdered sugar and lime zest. Whip for a few more minutes until it becomes thick and fluffy. (Don't over mix or it will fall flat.) Place in refrigerator until you're ready to use!
Frequently Asked Questions
Yes! It's easier to mash, and remove the avocados if they're ripe. You'll know they're ready when you can squeeze the outside and they feel a little soft!
Yes! Just swap the coconut sugar for Lakanto Golden Monkfruit for a lower sugar option.
You can use a high speed blender or food processor! Just blend until the mixture is smooth and creamy. I prefer the Vitamix, but any high speed blender will work.
Since the pudding is very rich, I like serving mine in 4 ounce mason jars! (Trust me, you don't need much!) The ones I have came with covers so you can easily store them in the refrigerator. You can also use larger cups, fill them halfway, and fill the rest with fresh fruit!
Topping Ideas
- Fresh sliced strawberries
- Extra Lime Zest
- Coconut Whipped Cream - You can find a recipe in my Gluten-Free Lemon Cake post.
- Crumbled Paleo Lemon Cookies
How to store leftovers
The mini pudding cups MUST be refrigerated. If you have leftovers they will last a few days in the fridge, just make sure to cover them with plastic wrap or a re-usable cover. I've tried freezing them, but the consistency doesn't stay the same when they defrost.
More vegan desserts!
- Nut Free Chocolate Spread Recipe (Vegan)
- No-Bake Vegan Chocolate Pie
- Fudgy Vegan Brownies
- No-Bake Chocolate Energy Bars
After you make this Avocado Lime Pudding, make sure to leave a comment & rate the recipe!
Recipe
Avocado Lime Pudding
Equipment
- High Speed Blender
- Food Processor
- 4 Ounce Mini Mason Jars
Ingredients
Avocado Lime Pudding
- 13.5 Ounces Full Fat Coconut Milk I use the brand "Native Forest."
- 1 Cup Mashed Avocado
- ½ Cup Coconut Sugar You can sub with lakanto monkfruit.
- ⅓ Cup Fresh Lime Juice
- 1 Tablespoon Lime Zest
- 1 Teaspoon Vanilla Extract
Coconut Whipped Cream
- 13.5 Ounces Full Fat Coconut Milk You will need the thick part at the top.
- 2-3 Tablespoons Powdered Sugar Or a scoop of vanilla collagen.
- 1-2 Teaspoons Lime Zest
Instructions
Avocado Lime Pudding
- Start by adding coconut milk, avocado, lime juice, lime zest, coconut sugar, and vanilla extract into a food processor or blender. Blend on high until it becomes a smooth, creamy consistency.
- Next, pour into small cups, or mini mason jars. Optional - top with extra lime zest!
- Place them in the refrigerator to chill for at least 4 hours before enjoying! (Preferably overnight.) This will allow the flavors to blend, and the pudding to thicken up. Enjoy!!
Coconut Whipped Cream
- Make sure your coconut cream has been refrigerated for at least 6 hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
- Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
- Next, add in the powdered sugar and lime zest. Whip for a few more minutes until it becomes thick and fluffy. (Don't over mix or it will fall flat.) Place in refrigerator until you're ready to use!
Notes
Frequently Asked Questions
Topping Ideas
- Fresh sliced strawberries
- Extra Lime Zest
- Coconut Whipped Cream - You can find a recipe in my Gluten-Free Lemon Cake post.
- Crumbled Paleo Lemon Cookies
How to store leftovers
The mini pudding cups MUST be refrigerated. If you have leftovers they will last a few days in the fridge, just make sure to cover them with plastic wrap or a re-usable cover. I've tried freezing them, but the consistency doesn't stay the same when they defrost.Nutrition
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Mel
So yummy in the summer!