Makes 2-4 servings.
- 2 cold, ripe medium avocados, pitted and peeled
- 1 cup unsweetened almond milk
- 1/4 cup muscovado or cane sugar
- 1/4 cup lime juice
- Whipped Coconut Cream
- 1 14-oz can coconut cream (not milk), chilled overnight
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract (optional)
- Candied Lime (optional for garnish)
- 1 lime, cut evenly into 1/4-inch slices or wheels
- 3 Tbsp muscovado or cane sugar
Candied Lime Instructions:
Preheat oven to 275°F. Line a baking sheet with parchment baking paper. Arrange lime slices on the pan in a single layer. Sprinkle each generously with sugar. Bake 45-50 minutes or until almost dry and caramelized, but not too brown. It helps to turn them over halfway through. Be careful not to burn. Remove from the paper with tongs while still warm and cool on a rack.
Pudding Instructions:
Add the avocados and sugar to a high-speed blender or food processor. While blending, add the milk and lime juice until it reaches the consistency of a thick, creamy pudding, or your desired texture. Add more milk, sugar, or juice to adjust to your taste. Chill to set.
Whipped Cream Instructions:
Chill a large electric mixer bowl for 10 minutes. Place hardened cream in the bowl and beat for 30 seconds, until creamy. Add the vanilla and sugar and beat again until smooth, about 1 minute. Taste and adjust sugar as needed. Don’t over whip or it will separate. Keeps for 1-2 weeks in the refrigerator.
As seen in the 2025 Summer/Fall edition
Photography by: Joel Riner