So, for various and sundry reasons, we have kind of been on a Mexican food kick around here recently.
In preparation for a Mexican feast we had planned for this weekend, we picked up a few avocados at the produce stand. Now, the thing we always have to keep in mind about avocados from our local produce stand is that, while they are always the best price around, they are also pretty hit or miss as far as their ripeness. They are always at one or the other extreme of the spectrum - either at that oh-my-gosh-I-have-to-use-this-right-this-minute stage of ripeness or at the gee-I-should-have-planned-a-week-ahead-for-when-I'd-feel-like-having-some-avocado stage.
Daddy and little miss bought the best four avocados they could find. That is, the four that really seemed like they were justabout ready, that would be ready in time for our feast. Unfortunately, they were still a bit hard for our weekend feast, so I just figured I'd use them later in the week.
But as the week progressed and I'd only used one of the avocados, it was time to get creative. So I thought I'd see what I could find in the way of avocado desserts. Apparently avocado ice cream is very popular. And one day I may try it. But what caught my eye was this recipe for avocado pudding. It looked easy and the combination of ingredients sounded tasty.
With the help of my mini-blender and a few ingredients, I was on my way.
Half a cup of coconut milk (the recipe called for nut milk or rice milk, I thought coconut would be tasty...), the juice of half a lime, some agave nectar.
Just a minute of blending then turns this:
The recipe says that it makes two servings, but I divided it into three so that daddy, little miss and I could each have some.
And while little miss said that this wasn't her favorite dessert, daddy and I both really liked it - it was mild and smooth, and tasted vaguely tropical, with the hints of coconut and lime.
If you have a spare avocado, I'd recommend giving this a shot - and it makes dessert feel healthy!
(only minorly adapted from Dog Hill Kitchen)
1/2 cup coconut milk (or nut milk or rice milk)
5 teaspoons agave nectar (or honey)
4-5 teaspoons lime juice (I used the juice of half of a lime, but it was a pretty big lime...)
a pinch of salt
Blend together the avocado, milk, agave nectar, lime juice and salt. Scrape down the sides of the blender cup if necessary and continue blending until smooth. You can adjust the sweetness if necessary by adding additional agave nectar/honey.