Chocolate Coconut Avocado Pudding

This recipe is gonna blow your mind…and kinda test your willing-ness to try new things. I’ve seen a couple of recipes recently for chocolate avocado pudding and had to give it a try. After some alterations to the original recipes I think I found a way to make it a little less rich and much lighter in texture. My first try yielded what can only be described as chocolate butter….not good. With some additional ingredients I think this coconut chocolate pudding is pretty good and a fun way to stump your friends when you ask them what’s in it.

Chocolate Coconut Avocado Pudding
Servings: 5
WWPointsPlus: 7

Ingredients:

• 2 large avocados, pitted and peeled
• 1/2 cup unsweetened cocoa powder
• 6 tablespoons honey
• 1/4 cup skim milk
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder (optional)
• 1 6oz. container Chobani Coconut Greek Yogurt (my favorite!)
• Toasted coconut and mini chocolate chips for garnish

Directions:

1. Using a food processor blend avocado, cocoa powder, honey, milk, vanilla and espresso powder until smooth.
2. Add Chobani Coconut Yogurt to avocado mixture and stir until completely combined.
3. Divide into 5 serving dishes and allow to chill in the refriegerator for at least 30 minutes.
4. Top with toasted coconut and mini chocolate chips.