Avocado Pudding


  • 1/2 cup Xylitol
  • Liquid Splenda, to taste
  • 1/2 cup Unsweetened Cocoa
  • 1 tsp Vanilla
  • 1/2 cup Milk of choice (almond milk, coconut milk or low carb/low calorie milk)
  • 2 ripe Avocados, peeled, cut up

Preparation Instructions:

Melt xylitol in a sauce pan over low heat. Add Liquid Splenda and vanilla, then whisk in cocoa until well blended. Whisk in milk. Using immersion blender, blend in the avocados. Poor into serving dishes and refrigerate until cold. Top with whipped cream and serve.

This Avocado Pudding is thick, creamy, and rich.