Creamy Avocado Lime Pudding - paleo & vegan
Looking for an easy treat that's super healthy too? This Avocado Lime Pudding is a breeze to make, loaded with good nutrition, tastes great, and the superb creaminess makes it the perfect healthier comfort food topped with whipped cream and crumbled cookies.
It's hard to get creamier than an avocado.
But, the benefits of avocado go beyond that. That little fruit is a powerhouse of nutrition. It is full of healthy fats, high in protein (for fruit at least), and a great source of potassium (as well as other vitamins). Creamy and healthy, no wonder it is so well-loved.
The Origin of this Avocado Lime Pudding
I felt all cool and trendy a few months back when I made some avocado chocolate pudding to a MOPS brunch.
There was no doubt upon looking at it it was super creamy. I thought it was delicious too.
But, apparently I was the only one.
I am rather embarrassed to say I spent a decent amount of the time grimacing while seeing others grimace over that creamy, delicious looking, chocolate pudding.
Now, I am not saying that you can't make a pretty decent chocolate pudding with avocado, I just think you need to know it has avocado in it before eating it. (I also think it probably needed more sweetener and/or vanilla). I have decided to keep the sweet avocado creations to our family. Or, at the very least, let it be more obvious it is avocado.
This brings me to this avocado lime pudding, it really lets the avocado shine. Lime and avocado go together beautifully.
Usually that combo is saved for guacamole, or it's lesser known cousin avocado cream, but I thought that it would also go wonderfully in a sweet application.
Still don't know if I will be brave enough to take it to a potluck, but my whole family loves it. 🙂
Thankfully, it is a breeze to make. All that you need to do is blend avocado, lime juice, vanilla, a touch of salt, and sweetener of choice in a food processor.
Depending on how sweet you make it can go for breakfast or a healthy dessert.
How to Serve
There are so many options for ways to top/serve this pudding.
As shown in the photos, you can top it with sweetened sour cream (or dairy-free sour cream), but this coconut whipped cream tastes amazing on it with cookie or cake crumbs. These sugar-free crescent cookies make great crumbs for this pudding.
The other photos show the pudding topped with pecans, coconut flakes, and mango.
You could also make a parfait with the pudding, with any of the above toppings or a granola, alternating layers of whipped cream or yogurt.
- Sweetener Options: You can use stevia to taste instead of xylitol - see How to Use Stevia. For AIP, substitute organic coconut sugar or maple syrup (see Choosing Maple Syrup). You can also use a banana or two to add more sweetness or so you can reduce the sweetener.
- Lime Alternative: One reader asked if lemon could be used instead of lime. I haven't tried this but I think it would be a great option. Lemons and limes are often interchangeable.
Other Healthy Pudding Recipes to Try
Chocolate Chia Pudding - super easy and delicious.
Berry Mousse- another great chia pudding. This time, with berries.
Chocolate Avocado Pudding - rich and delicious
Whipped Coconut Pudding - doubles as a fun whipped cream substitute!
Creamy Avocado Lime Pudding - paleo & vegan
- 3 avocados
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
- 4-6 tablespoons fresh lime juice (the juice of 2-3 limes--lemon could be used as well--see notes)
- 2-3 tablespoons low carb sweetener
- cookie crumbs optional--for topping. Any would be great but these crescents pair well with the pudding.
- dairy-free whipped cream optional--for topping
- Add all ingredients to a food processor.
- Process until combined.
- Top with mango, cookie crumbs, or dairy-free whipped cream--or all three!
- Enjoy and refrigerate any leftovers.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Have you tried avocado pudding yet?
Have you ever had a dish flop at a potluck :)?
This recipe was developed by Debra Worth, who used to blog at Worth Cooking, a site that sadly is no longer active.
Made it with coconut sugar and added more lime juice. Topped it with toasted coconut flakes. It was delicious. Will try with lemon juice next time.
Oh that sounds great - I'm going to have to try it that way! Thanks for taking the time to share!
How long can it last in the fridge
Good question - I don't know but I'm thinking about 3-4 days.
I was wondering if you have tried using lemon juice instead of lime?
I haven't tried that but I'm sure it would be great! Thanks for reading and sorry for the delay in responding. I will add that to the recipe.
I was craving something sweet so badly tonight, and whipped up your dessert. It was wonderful! I used xylitol as my sweetener, which was perfect. Feels very decadent in taste and texture, and so nicely rich, it's so satisfying. I enjoyed it immensely-thank you!
So great - thanks for taking the time to come back and let me know!
Trying this with some diced banana & toasted coconut shreds on top!
Can we preserve this for a day or two without refrigerating?
I would not recommend that.
I just found this recipe. I was looking for something with a lime flavor and made with avocado. Bingo! It's fabulous, and I'll be serving it to guests as a topping for ginger spice cake.
That sounds amazing! What is your recipe for the cake - if you don't mind? You can email me at adrienne at wholenewmom dot com if you like. 🙂
HI - I HATE avocados! Well at least I thought I did.... I made this today hoping to find a way to incorporate the good fat from avocados into my paleo way of eating.. I had all but given up til I tried this recipe. I made it just as stated and used agave syrup to sweeten. I was in heaven. I actually felt guilty eating it! Thanks - now maybe I might try that avocado green goddess dressing I saw on line somewhere.....
That is so great! Thanks for sharing!
So glad you liked it! Now I am curious about the green goddess dressing. Sounds delicious.
I was wondering how much you consider a serving. We have a large family and I wanted to serve this tonight for dessert. I was planning on tripling the recipe but didn't want to end up with lots left over. Just thought I'd ask before I go shopping. Thanks for your help and a great looking recipe that's already got me salivating!
Hi there. The recipe states it makes 2-3 servings - thanks!
Yes, I saw that the recipe stated the number of servings. I wanted clarification on what the actual amount in ounces, cups..... a serving was. I'm planning on serving it for dessert to 9 people so if a serving size is a large cereal bowl full as in the pics, I would end up with lots left over if I'm only serving small dessert cups of it. Thanks so much for replying though, Adrienne!
Hey Jeanette, the picture is actually a LOT of pudding. I really wanted to photograph a smaller amount, but simply did not have smaller bowls.
I consider about 1/4-1/2 cup a serving (about 1 avocado). I usually do how many avocados we have ripe and serve that to my family 😀 (Be that the recipe as written or doubled, we down it for 5 of us)
For 9 I would say at least triple the recipe. Hope this helps!
Thanks so much, Debra! That's what I thought but just wanted to make sure. Off to the store!
I just made this and LOVE it. I used pure maple syrup to sweeten. Will definitely save this recipe!
So glad you liked it Kelley! Thanks for your feed back. I have not tried it with Maple syrup (we usually use honey) but that sounds delicious!
I made this tonight and my husband and I both loved it! I added a couple tablespoons of homemade coconut butter I wanted to use up and SweetLeaf liquid Vanilla Creme Stevia to taste. I can't wait to make this again. Thanks for sharing!
So glad you enjoyed it 😀 Thanks for coming back and telling me you enjoyed it. Really made me smile.
Are you SURE it was the avocado that caused the grimace? I have been making for myself some paleo chocolate candies, and lemme tell ya, they we so much of a disappointment to my sister (who thought she was biting into a gourmet chocolate candy) that she looked like she was going to cry! I used coconut oil, backing cocoa, some stevia and some maple syrup...oh and some powdered ginger and cinnamon.
I think that the difference in the way I sweetened it had a huge role in that reaction. Heavily sugared desserts and candies taste a LOT different. It had just been so long since I'd eaten anything like that, that I didn't realize how big that difference was until then.
Of course, the avocado does add a 'green' flavor, but it's VERY subtle compared to the difference the change in sweeteners can make. I was reminded, again, of that difference when I had one teaspoon of a friend's chocolate shake from Wendy's. Boy that thing TASTED amazingly good...but I know better than to indulge in that particular treat. LOL
Anyway, can't wait to try this recipe!
I made an avocado ice cream the other day and it was horrible but I think it was the stevia. I have to go back to the drawing board.
I think it was the unexpected avocado + not enough sweetener. Since I knew there was avocado in it I think I was prepared and was expecting a bit of avocado flavor. I also tend to eat things less sweet as that is how I am use to them. I know a lot of people really love chocomole (chocolate avocado pudding) but I think it does take a lot of sweetener.
Another thing it might have been is the stevia? Stevia can have an aftertaste and I think it takes a bit of getting used to. I used honey for the avocado pudding I took (and also make for our family). I realize that a lot of Whole New Moms need, and or prefer, sugar free so realize that might not be an option for everyone.