Easy Avocado Chocolate Pudding

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These easy avocado chocolate puddings take just 10 minutes to make, are made with simple, wholesome ingredients and are rich, creamy and decadent. A much healthier treat to traditional chocolate pudding but you absolutely wouldn’t know it!

I’ve always been intrigued by avocado chocolate mousse and puddings, I’m quite a fan of a you-wouldn’t-know-it-was-healthy dessert (like these Healthy Millionaire’s Shortbreads) and these vegan chocolate puddings don’t disappoint.

The ingredients are minimal and simple, with these three-layer desserts featuring fresh banana slices topped with a rich and filling chocolate pudding and finished off with a generous layer of whipped coconut cream. The healthy fats in this recipe, along with the richness of the chocolate layer, mean that you only need a small portion to really hit that sweet spot for dessert.

Quick links:

Glass dishes of easy avocado chocolate pudding with whipped coconut cream and grated chocolate on top

Why you’ll love these Avocado Chocolate Puddings

Quick and easy to make and require minimal prep. They take just 10 minutes to make from start to finish (depending on how powerful your blender/food processor is). You may not even need to whip the coconut cream layer if you’ve already got your hands on a good quality coconut cream as some have a whipped consistency straight out of the tin (like this one)!

They’re so rich and chocolatey. These puddings are rich and delicious with a deep chocolatey flavour that pairs so well with the light and fresh coconut cream layer and the natural sweetness of the banana slices. The delicate earthy flavour of the avocado is hidden by the other delicious ingredients.

Wholesome and nutritious ingredients. Not only are avocados a great source of healthy fats but they’re also low in sugar and a good source of vitamins and minerals including potassium, fibre and folate (source).

Easily customisable. You can change up the fruit layer in this dessert to suit your preference – raspberries, strawberries and blueberries are also delicious.

They’re dairy free, egg free, gluten free, refined sugar free and vegan. Making these puddings great for allergy sufferers (just be sure to check your ingredient labels to be sure). You could also try a sugar-free syrup instead of maple syrup and swap the banana for berries if you’re on a low-sugar, low-carb or keto diet.

A glass dish of easy avocado chocolate pudding with whipped coconut cream and grated chocolate on top

How to make these Avocado Chocolate Puddings

Gather together the ingredients – you’ll need ripe, soft avocados with flesh that is easy to mash to ensure that the puddings end up with a silky smooth texture.

The ingredients used to make easy chocolate avocado pudding

Add the avocado flesh, cocoa powder, maple syrup, salt and 90g of the coconut cream to a blender or food processor and blend until silky smooth and creamy with no chunks of avocado remaining. This will likely take a few minutes.

Avocado, coconut cream, cocoa powder and other ingredients in a blender Chocolate avocado pudding mix in a blender

In a separate bowl, use an electric hand whisk to whip 200g of the chilled coconut cream until it is thick and voluminous.

Create the desserts by layering banana slices, chocolate pudding and whipped coconut cream, finishing off with grated dark chocolate for decoration.

Coconut cream being whipped to stiff peaks Sliced banana placed in glass dishes ready to be topped with chocolate avocado pudding

Top tips

  1. Recommended equipment: You’ll need a blender or food processor to blend the chocolate pudding and an electric hand whisk to whip the coconut cream topping, although some coconut creams are a good, thick consistency straight from the tin.

  2. Chill the coconut cream: Pop your tins of coconut cream in the fridge overnight or an hour before making your puddings. This will enable you to whip the coconut cream layer and will also make it much easier to separate the coconut cream at the top of the tin from the clear liquid underneath.

  3. Blend the chocolate pudding thoroughly: Using ripe avocados is the key, you want to pick ones that have soft, mashable flesh and keep the blender/food processor going until everything is fully combined and silky smooth – usually around 3 to 5 minutes.

  4. Serving suggestion: These puddings are best served chilled.

  5. Storing: Cover your puddings and store them in the fridge. Assuming your avocados had fresh green flesh (i.e. no dark bits) then the puddings should last up to 3 days when kept refrigerated.

3 glass dishes of easy avocado chocolate pudding with whipped coconut cream and grated chocolate on top


  1. Will I taste the avocado? The flavour of the avocado will be masked by the rich cocoa. Test the pudding once blended and if you feel you can still taste the avocado, try adding another tablespoon of cocoa.

  2. How do I make my pudding thinner? You can add a tablespoon or two or dairy free milk if you prefer the pudding thinner. Don’t use more coconut cream as this hardens on chilling, which will make your pudding firmer, whereas dairy free milk does not.

  3. Can I make these puddings sugar free? We have not tried this with a sugar free syrup but it should work if the syrup has the same consistency and sweetness as maple syrup. Please let us know if you try it!

  4. Can I use a different fruit instead of banana? Absolutely! The banana can be substituted for your favourite fruit – berries also work well.

  5. Can I use a different type of dairy free cream? Coconut cream will thicken in the fridge whereas other types of dairy free cream such as soya or oat tend not to. If you’d rather use a different type of dairy free cream you’ll want to pick a whippable variety (e.g. Elmlea Plant Double) for the topping and use slightly less cream in the pudding vs coconut cream to keep the pudding thick.

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Thick and rich easy chocolate avocado pudding with whipped coconut cream on top

Loved these Easy Avocado Chocolate Puddings? Here are some more delicious healthy vegan treats to try

  • These delicious Healthy Millionaire’s Shortbread have a sweet oat biscuit base, gooey date caramel centre and dark chocolate layer on top. They can also be eaten straight from the freezer!

  • If you’re a fan of a fruity dessert bar, you should try these Summer Berry Crumble Bars which have an oaty flapjack base, a tangy, jammy summer fruit layer and are topped off with a pecan and oat crumble.

  • If you haven’t tried baked doughnuts before, you should try these soft and squishy Carrot Cake Baked Doughnuts – they’re chock full of lots of yummy ingredients including juicy sultanas, crunchy pecan pieces, desiccated coconut and zingy orange zest.

  • This Chocolate and Cranberry Granola is my go-to homemade granola recipe and is loaded with healthy oats, sweet cranberries, dark chocolate and a generous helping of nuts and seeds.

  • These soft and squishy Cinnamon Raisin Elevenses Cake Bars are made with warming cinnamon, juicy raisins and rolled oats. They’re a healthy and nutritious cake bar that is perfect to accompany that mid-morning cup of tea.

I hope you LOVE this recipe for Easy Avocado Chocolate Pudding! Share this recipe with someone you think will love it and don’t forget to tag @aveganvisit on social media when you try out the recipe – I absolutely love seeing your re-creations! Enjoy 🙂 x

If you make this recipe, please leave a comment and star rating below – this provides helpful feedback to both me and other readers. If you want more delicious vegan recipes be sure to subscribe to the A Vegan Visit newsletter and join the AVV community on Instagram, Pinterest, Facebook, Twitter and Tiktok.

The Easy Avocado Chocolate Pudding Recipe:

3 glass dishes of easy avocado chocolate pudding with whipped coconut cream and grated chocolate on top

Easy Avocado Chocolate Pudding

These easy avocado chocolate puddings take just 10 minutes to make, are made with simple, wholesome ingredients and are rich, creamy and decadent. A much healthier treat to traditional chocolate pudding but you absolutely wouldn’t know it!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Prep: 10 minutes
Total: 10 minutes
Serves: 6
Calories: 353kcal
Author: Tara


For the chocolate pudding layer:

  • 300 g ripe avocado flesh (approx 4 small or 3 medium)
  • 100 g cocoa powder
  • 90 g maple syrup
  • 90 g coconut cream (the thick white bit from the top of approx 1 tin of coconut milk)
  • ¼ tsp salt

Other ingredients:

  • 200 g coconut cream (cold* (the thick white bit from the top of approx 2 tins of coconut milk))
  • 2 bananas (sliced)
  • grated dark chocolate to serve


  • Put the tins of coconut milk in the fridge for an hour (or overnight) before you start to make sure the cream layer hardens up. You’ll need the cream to be cold for when you try to whip it and it also makes it easier to separate the thick cream off from the clear liquid in the tin so you just get the creamy layer.**
  • Add the chocolate pudding layer ingredients to a blender or food processor and blitz until completely smooth and combined.
    300 g ripe avocado flesh, 100 g cocoa powder, 90 g maple syrup, 90 g coconut cream, 1/4 tsp salt
  • Add 200g cold coconut cream to a bowl and whip it using an electric hand whisk for 2-5 minutes until it is thick and voluminous.***
    200 g coconut cream
  • Layer the banana slices at the bottom of six small dessert dishes, scoop over the avocado chocolate pudding and then smooth the whipped coconut cream on top.
    2 bananas
  • Sprinkle grated or curled dark chocolate over the top on serving.
    grated dark chocolate to serve


Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Nut Free / Refined Sugar Free / Soy Free / Oil Free
* The amount of coconut cream you will get from a tin of coconut milk will depend on the brand, so I recommend getting 3 x 400g tins of coconut milk to cover this recipe as you should get at least 100g of cream per tin.
** The coconut cream that you mix with the avocado does not need to be cold but I’d suggest putting all three tins in the fridge to firm up the coconut cream layer as this will make it easier to separate off from the clear liquid underneath.
*** You may get lucky and get a coconut cream that already has a whipped consistency when you open it in which case you can just scoop it on top of the dessert without whisking! I often find the Blue Dragon brand has this sort of consistency.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.


Calories: 353kcal | Carbohydrates: 36g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Sodium: 109mg | Fiber: 12g | Sugar: 14g | Net Carbohydrates: 25g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!


Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.