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    Home » Citrus

    Avocado Lime Pudding

    Published: Apr 14, 2021 · Modified: Mar 16, 2022 by Mariah Mandile

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    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!

    Avocado lime pudding with coconut whipped cream on top.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why I love this recipe
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Frequently Asked Questions
    • Topping Ideas
    • How to store leftovers
    • Recipe
    • Shop this recipe -
    • Want more recipes?
    • 💬 Reviews

    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

    Overhead shot of avocado lime pudding ingredients.
    • 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

    1. 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.
    2. Next, pour into small cups, or mini mason jars. Optional - top with extra lime zest!
    3. 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!!
    Creamy avocado lime pudding in food processor.

    Step 2: Coconut Whipped Cream

    1. 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.
    2. 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.
    3. 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!
    Bowl with coconut whipped cream.

    Frequently Asked Questions

    Do the avocados have to be ripe?

    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!

    Can I make this recipe keto-friendly?

    Yes! Just swap the coconut sugar for Lakanto Golden Monkfruit for a lower sugar option.

    Will a food processor work for this recipe?

    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.

    What size cups do you recommend for this recipe?

    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
    Overhead picture of lime pudding in glass cups with fresh lime zest.

    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 with coconut whipped cream on top.

    Avocado Lime Pudding

    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!
    5 from 1 vote
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 0 mins
    Refrigerate 4 hrs
    Total Time 4 hrs 10 mins
    Course Dessert, Snack
    Cuisine American
    Servings 6
    Calories 215 kcal

    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

    Do the avocados have to be ripe?
    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!
    Can I make this recipe keto-friendly?
    Yes! Just swap the coconut sugar for Lakanto Golden Monkfruit for a lower sugar option.
    Will a food processor work for this recipe?
    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.
    What size cups do you recommend for this recipe?
    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.

    Nutrition

    Serving: 1gCalories: 215kcalCarbohydrates: 17gProtein: 2gFat: 17gSaturated Fat: 13gSodium: 37mgPotassium: 282mgFiber: 2gSugar: 9gVitamin A: 45IUVitamin C: 8mgCalcium: 17mgIron: 2mg
    Keywords avocado pudding, dairy-free pudding, healthy lime pudding, key lime pie pudding, lime pudding, lime vegan pudding
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Recipe Index

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    Reader Interactions

    Comments

    1. Mel

      February 10, 2021 at 10:29 pm

      5 stars
      So yummy in the summer!

      Reply

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