The abundant stock of ripe avocados often leaves me confused. The quality of the taste and color of the avocado quickly decreases. I'm too bored to enjoy them with juices or smoothies. So I tried to explore other recipes. Pudding can be a good choice, especially puddings that use plant-based gelatin a.k. “Agar Powder”, do not use eggs.
For pudding base ingredients, I rarely use eggs. Only once in a while if I need an egg function to serve as custard on a pudding. So I rely more on “Agar Powder”.
For a soft, creamy texture that also adds a savory taste, I use coconut milk which has a slightly thick texture like cream.
Well, apart from avocado pudding, I'm also thinking about making plant-based bread pudding. Then the idea just came out, why not combine the two recipes? So, this time I will share with you the recipe for "plant-based avocado and bread pudding". Stay tuned!
THE INGREDIENTS
- 2 avocados
- 2 sachets for agar powder
- 400 ml of coconut milk, separate into two parts. 200 ml per share.
- 1000 ml of water, separate into two parts. 500 ml per share.
- 150 grams of sugar, separate into two parts. 150 grams and 50 grams.
- 4 pieces of flatbread
- vanilla
- a pinch of salt
COOKING INSTRUCTIONS
Step 1
Make the bottom layer first. Green layer. Blend avocado together with 200 ml of coconut milk, and a little vanilla powder.
Step 2
Mix avocado juice with 500 ml of water, 100 grams of sugar, and a sachet of agar powder.
Step 3
Cook the avocado juice mixture, stirring constantly so it doesn't burn. Cook until it boils and bubbles appear on the surface. Remove, and transfer to pudding molds. Set aside, then prepare a white layer for the top.
Step 4
Blend the bread with 200 ml of coconut milk and a pinch of salt.
Step 5
Cook the blended bread mixture with 500 ml of water, 50 grams of sugar, and a packet of agar powder. Keep stirring until it boils until bubbles appear on the surface.
Step 6
Remove, then stir briefly to remove hot steam. Then slowly pour into the avocado layer. Let cool, then refrigerate for at least 3 hours before serving.
SERVING
Once stored in the refrigerator, cut the pudding according to taste. Here I serve the pudding with cookie crumbs and coconut chips.
I hope you guys like my recipe this time! For more photos of this avocado dessert, you can visit my previous post here: Having Fun With Coconut For Food Photography.
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
All Images Were Taken With iPhone 11.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, food content that makes others happy and can get inspiration.
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