Key Lime Avocado Pudding
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If you love key lime pie, you’ll love this creamy avocado lime pudding. It’s silky, bright, and luscious, with a rich texture that tastes surprisingly indulgent.
Made with avocado, coconut cream, fresh lime, and your choice of sweetener, this easy dessert comes together in minutes and is delicious topped with whipped cream and cookie crumbs.
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.
Why You'll Love This Pudding
This Key Lime Avocado Pudding is
- super easy to make
- loaded with wholesome ingredients
- rich, creamy, and satisfying
- naturally dairy-free and easy to adapt for special diets
- easy enough for every day, but can be dressed up for a special occasion
Ingredients
Here's everything you need to make this delectable pudding. For the amounts, see the recipe card below.
- avocados
- coconut cream (either use the thick coconut cream off the top of a can of coconut milk after chilling, or buy coconut cream)
- fresh lime juice (bottled pure lime juice can be used as well)
- sweetener (any sweetener can work. Just keep in mind that honey and maple syrup are about 25-30% sweeter than sugar.)
- lime zest
- salt
- vanilla extract
- stevia extract (or an any other sweetener, to taste)
Directions
This pudding couldn't be much easier. All that you need to do is blend avocado, lime juice, vanilla, coconut cream, 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
This pudding is especially good topped like a mini key lime pie. A dollop of whipped cream with cookie or cake crumbs makes it feel extra dessert-like.
If you want a fruitier topping, mango is also delicious here. Toasted coconut, chopped nuts, or a few cacao nibs also work well.
You could also make a coconut yogurt parfait with the pudding, with any of the above toppings or granola, alternating layers of whipped cream or yogurt.
Recipe Notes
- Avocados Matter: For the best flavor, use very ripe, soft, buttery avocados that taste mild and creamy. If your avocados taste grassy or overly savory, the pudding won’t be as good.
- Sweetener Options: This recipe can work with basically any sweetener you like: low carb or not. I've tested it with various options. You can start with a little less and add more if you like.
- Lime Options: Regular Persian limes and key limes both work well. Use 2 1/2 tablespoons regular lime juice or 3 tablespoons key lime juice.
- Overnight chilling softens the lime, improves flavor, and makes the texture even silkier.
- Refrigerate promptly and keep chilled. For best flavor and color, serve within 2 days.
- 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.
- Mixed Berry Chia Pudding – another great chia pudding that's loaded with berries!
- Chocolate Avocado Pudding – rich and delicious. You'll never consider buying chocolate pudding mix again!
- Sugar-free Coconut Pudding – doubles as a fun whipped cream substitute!
Creamy Avocado Lime Pudding
Ingredients
- 2 avocados (280 grams flesh)
- 3/4 cup full fat coconut cream
- 2.5 tablespoons fresh lime juice
- 4.5 tablespoons low carb sweetener
- 2 teaspoons lime zest
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/32 teaspoon stevia extract (or an additional 2 tablespoons sweetener; to taste)
Instructions
- Add all ingredients to a food processor, blender, or high speed blender until completely smooth and creamy, stopping to scrape down the sides as needed. If using a regular blender or processor, you may need to blend a little longer for the smoothest texture.
- Taste and adjust sweetness if needed.
- Spoon into serving glasses or bowls and chill for at least 1 hour, or overnight for the best flavor and texture.
- Top with whipped coconut cream, cookie crumbs, mango, or toasted coconut flakes just before serving.
Notes
- Sweetener: Use your preferred sweetener (low-carb or traditional). Start with a little less and add more to taste, since sweeteners vary in sweetness.
- Limes: This recipe is lovely with either regular Persian limes or key limes. If you have key limes, use 3 tablespoons key lime juice instead of 2 1/2 regular lime juice.
- Avocados: Make sure to use buttery ripe avocados with no dark bruising or off smell for the best flavor and color. If using more firm avocados, the flavor won't be as good.
- Storage: Refrigerate promptly. For the freshest flavor and color, enjoy within 2 days.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
I'd love to hear what you think after trying this recipe!
The photos in this post are by Debra Worth.
Updated June 2026: This recipe was completely retested and revised for a creamier texture and a more balanced key lime flavor—and the new version is much better.
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!
YUM!
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.