I was thinking of spring, St. Patrick’s Day celebrations and green-colored, delicious dessert. After some trial and error I came up with this light green, velvety dessert which suits also vegans or for those who cannot tolerate dairy. Even better, this thick and rich pudding is ready in just a few seconds after combining the ingredients!
Tips for making the pudding
This recipe works best with a powerful blender. The pudding should be really smooth and velvety with no chunks of any kind.
I have Blendtec blender and WildSide Jar (again so many thanks to my wonderful husband for this great birthday present!). I guess FourSide Jar would be better, as the WildSide Jar works best for quite big amounts and this is not that big amount of pudding.
The Batters and Sauces program gave me the best result. If you have a different blender, you might have to examine a bit which would be the best program there, in case you have different programs.
Instead of liquid stevia you can use some powdered sweetener like powdered erythritol. I just chose stevia here because it’s quite affordable and also relatively easily available. And since it’s liquid, it doesn’t have any problems in dissolving.
I’ve used vanilla extract here, but if you prefer even more authentic vanilla flavor, you can use scraped seeds from one lengthwise cut organic vanilla bean.
This is extremely simple dessert to make, but let’s take a closer look of the preparations anyway:
The ingredients and my blender.
Just combine all ingredients in a blender. By the way, in the recipe I’ve listed the ingredients in the order they should go to my blender jar. Please feel free to use different order for your blender.
Then just choose the right program…
…and blend until smooth and velvety.
Like this.
- 1 (13.5 fl oz = 400 ml) can organic coconut milk
- 1 tablespoon freshly squeezed lime juice from organic lime
- 80 drops liquid stevia
- 2 teaspoons organic vanilla extract
- 2 ripe Hass avocados, peeled, pitted and cut into chunks
- Add all ingredients to a blender jar.
- Close the lid tightly and blend until smooth and velvety.
| Nutrition information | Protein | Fat | Net carbs | kcal |
| In total: | 11.0 g | 115.2 g | 15.1 g | 1167 kcal |
| Per serving if 4 servings in total: | 2.7 g | 28.8 g | 3.8 g | 292 kcal |
| Per serving if 6 servings in total: | 1.8 g | 19.2 g | 2.5 g | 195 kcal |
| Per serving if 8 servings in total: | 1.4 g | 14.4 g | 1.9 g | 146 kcal |
Tips for variation
If you want to serve this dessert on the St. Patrick’s Day, you can further enhance the green color (and the nutrients!) by adding 1 teaspoon spirulina powder.
Almond flavor gives also an exciting note to this pudding. You can reduce the amount of vanilla extract to 1 teaspoon and add 1 teaspoon almond extract.
For completely something different: freeze the pudding in ice pop molds for really healthy and delicious ice pops!
Related to the previous, I didn’t manage to try out how this pudding would work as ice cream if I put it in the ice cream maker. If you become enthusiastic about trying this pudding as ice cream, please tell me how it worked out.
Here is a photo of the spirulina-colored pudding for the St. Patrick’s Day festivities.
P.S. This post was short because I’m working really hard on the book which I’m going to release on 20th of March OR on 26th of March. Now I can reveal that the book will contain only drink recipes. But what kind of drink recipes! Every recipe is all natural, sugar-free, gluten-free, vegan, has less than 1 gram net carbs per serving and 5 ingredients or less. And there is still that surprise to come… Stay tuned!
Is there a better measurement for stevia than “80 drops”? Teaspoons?
2 teaspoons. Usually 1 teaspoon is 40 drops 🙂
What would the measurements be for the serving sizes?
I’m sorry but I didn’t get it… which measurements do you mean? Thanks!