It has been avocado season on our farm for the past few months, and we have reached a point where we are actually drowning in them. They’re ripening so fast that we can’t even keep up! This means that I sometimes have to resort to eating one at breakfast, lunch, and dinner. I’m not complaining though. This is a pretty nice predicament to be in.
Being blessed with a bounty of one of Mother Nature’s most perfect foods just means that I have a lot of room to experiment with this delicious fruit. One of my favorite recipes I’ve played around with is a breakfast dish that may start off like a guacamole (hence the name “sweet guacamole”), but ends up as a tasty whipped pudding that you can enjoy with a plethora of toppings. As you can see pictured above is my actual breakfast this morning– topped with chia seeds, dry buckwheat groats, coconut flakes, dried goldenberries, and chopped macadamia nuts. But you can also use a variety of other seeds and nuts, fresh or dry fruits, raw or toasted oats, granola, etc. Pick your own favorites! I’ve found that it’s pretty much tasty with anything.
This recipe should make approximately 5-7 small servings.
- 3 large avocados (the Sharwil variety work great)
- Juice of 2 large lemons
- 1/2 cup virgin coconut oil
- 4 tbsp maple syrup or raw honey
- 2 bananas
- Water (optional)
- Food processor
- Citrus juicer
- Glass Bowl
Slice up the avocados in half and spoon them into a food processor. Then, juice the lemons and add into the food processor with the avocados. Pulse together until the avocados are creamy and no longer chunky. In the meantime, melt down the coconut oil into liquid form, if necessary. Once the oil is completely liquid, add into the avocado mixture and blend together. Once the blend is nice and creamy, cut 2 bananas into small slices and add to the food processor. This will give the pudding a mild sweetness to start as well as a creamier texture. Pulse again until the bananas are well blended in with the avocado mix. Then, add the maple syrup or raw honey little by little (one tablespoon at a time) until you reach the desired sweetness. For this particular recipe, I suggest to stick with a liquid sweetener instead of a granulated one like coconut palm sugar or date sugar, as a liquid will distribute better throughout the mix. Oftentimes I have discovered that to overcome the avocado-y flavor, and to actually have the pudding tasting like a sweet dish instead of an odd version of the normally savory dip, you will have to add a bit more sweetness than you might normally. For that reason, a range of 3 to 5 tablespoons full of your sweetener should do, depending on the size of the avocados you are using.
As an option, if you need to add a tablespoon or two of water to help the mix blend better, you can add it in at any time. In terms of getting the pudding to your desired consistency, the denser the mixture, and the less water you add, the more it will set closer to a mousse. The more water you choose to add, the fluffier the mixture will become and the more it will set like a lighter, whipped pudding. Once everything is blended well together, spoon the pudding into a glass bowl. You can eat it immediately, or allow it to set in the refrigerator for 2-4 hours for a thicker texture.