Avocado and Pistachio Pudding


Avocado and Pistachio Pudding


  • 2 ea. Avocados From Mexico
  • 1 c. pistachios, shelled
  • 6 T. honey
  • 4 T. cocoa powder
  • 2 T. coconut milk
  • 2 T. toasted coconut, grated


  1. In a food processor, add the avocado, pistachio, chocolate, honey, coconut milk and blend well. If the consistency is too thick, more coconut milk can be added.
  2. Refrigerate for at least 30 minutes. Once chilled, evenly distribute between 4 small cups or bowls. Top with toasted coconut and serve.


Nutrition Facts
Avocado and Pistachio Pudding
Amount Per Serving 4
Calories 470 Calories from Fat 0
% Daily Value*
Total Fat 32g 41%
Saturated Fat 5g 27%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrates 46g 17%
Dietary Fiber 11g 40%
Total Sugars 27g  
  Includes 0g Added Sugars 0%
Protein 0g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 0mg 4%
Iron 0mg 20%
Potassium 520mg 41%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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