Avocado Pudding Recipe

From Rio de Janerio comes Cream de Abacate, an unusually delicious avocado pudding.

| January/February 1986

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    Avocado pudding pairs excellently with fresh fruit or vanilla pound cake.
    PHOTO: MOTHER EARTH NEWS STAFF

  • 097-093-01i1

A few years ago, when two of our editors were in Brazil to report on that country's alcohol-fuel program, they were treated to a unique and delicious dessert called Creme de Abacate (avocado pudding). The dish was later sampled—with great enthusiasm—by the MOTHER EARTH NEWS staff back home. In fact, we gave it such rave reviews that we decided to share the recipe (which we've altered slightly, as noted below) with you.

How to Make Avocado Pudding

Peel, seed, and mash 3 ripe avocados. Add 1/2 cup honey (the Brazilians use 3/4 cup sugar), the juice of 1 lemon, and 1/4 teaspoon salt. Beat in 1 cup half-and-half (the original recipe calls for 1-1/2 cups milk) and 2 ounces port wine. Chill the "pudding" and top it with whipped cream or fresh fruit if desired. The recipe yields 1 quart.






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