Vegan Avocado Mousse with Avocado Coconut Creme

in Desserts

Vegan Avocado Pudding

Last week, two days before the party I threw, I bought twelve (yes, twelve!!) avocados with a grand plan to make myyyyy guacamole. I mean, who doesn’t love guacamole?! Demons, maybe.

So, yesss, I had avocado plans, but…oh, I dunno, the night before the party, I realized that the avocados were still hard as a rock. Like, no softness AT ALL. I googled avocado-ripeneing tricks (and yes they exist) and tried one. I put all of the avocados in a big paper bag with an over-ripened, ugly brown banana. The bananas have a chemical called ethylene, which is a hormone that triggers ripening in mature fruit. Food science, I like you! Well, it sounded like it would’ve worked but I think my avocados weren’t mature; they were immature, so nothing. Still hard.

That meant I was left with a crazy amount of avocados that became ripe days later. My brain froze. All I could go to was avocado pie and guacamole so I took to the world of Facebook and all of you assisted me quite nicely. Many of you commented about avocado mousse. I was intrigued. I did some research. I tested a few times and boom! Here we are.

Ok. So. I think we should talk about the mousse because it really can’t be simpler but you must promise me a few things.

You must promise to me that you’ll use either honey, agave or powdered sugar. Regular sugar will be grainy. And I actually really love the flavor of the agave with the chocolate so I think that works out just lovely.

And secondly, you must promise to me that you’ll include the ground cardamom. It’s just so important. It’s not to be missed.

The cardamom flavor isn’t overwhelming, it’s actually barely detectable, but it works with the chocolate in the nicest ways. And the salt! Oh the salt is important.

Since this avocado chocolate mousse tastes nothing like avocado (it’s mainly used as a fat substitute), I really wanted to taste the avocado so I turned to adding a nice little avocado coconut creme on top.

Not gonna lie, the avocado cream (or “creme,” if we’re being French) looks a lil’ cray, but it’s so delicious. It’s nutty, sweet and coconut-ey. I would go as so far as to describe it tasting how suntan lotion smells but I feel like that is unappealing.

So, I’ll say that it tastes like how Hawaii looks, all tropical-like.

In a last minute move, there was a decision to quick-candy some grapefruit peel. The grapefruit peel adds a bit of sugary bitterness to the dish that I really love. I left a note below saying that if you don’t like bitterness, skip it all together. No biggie!

Vegan Avocado Pudding

Vegan Avocado Pudding

I think eggs, butter and cream are beautiful things. It kind of blows my mind how a bit of flour, sugar and eggs can transform into works of art. (I’m being melodramatic.)

But who knew the avocado could be so magical! I mean, seriously. I thought it was going to be tough for me to form a bond with this vegan avocado version of mousse, but it happened. We’re are bonded, my friends. Big time.

Vegan Avocado Pudding

Vegan Avocado Mousse with Coconut Avocado Cream

Print this recipe!

Mousse:
2 ripe avocados
1/2 cup light coconut milk
1/4 cup Dutch processed cocoa powder
1/4 cup agave
1 teaspoon vanilla extract
1/8 teaspoon cardamom
Sea salt

Avocado Cream:
1 ripe avocado
3 tablespoons light coconut milk
3 tablespoons powdered sugar
Pinch of sea salt

Quick-Candied Grapefruit Peel:
1/4 cup water
1/4 cup white granulated sugar
Peel from 1/2 grapefruit, sliced thinly

1. To the bowl of a food processor, add the avocados and coconut milk and blend until smooth, about 1 minute. Add the cocoa powder, agave, vanilla extract, cardamom and salt and blend until very smooth and slightly fluffy, about 1-2 minutes. Do a taste test to make sure the agave amount is okay. You might want to add an additional tablespoon or two depending on how sweet you like it. Place in the fridge to cool while you prepare the rest of the ingredients.

2. Quickly clean the bowl of the food processor and place it back on its base. To it, add the avocado, coconut milk, powdered sugar and salt. Blend until very smooth, about 1 minute. Adjust sugar according to your taste. Set aside.

3. Place a small saucepan over medium heat and add the water and sugar, stirring until the sugar is dissolved. Bring the mixture to a simmer and add the grapefruit peel slices. Cook the slices for about 5-7 minutes. Transfer to a cutting board to harden slightly.

4. To assemble, divide the mousse between two ramekins or jars. Top with a with a few tablespoons of the avocado cream, smoothing out the top and adding a few candied grapefruit slices to the top. Serve immediately.

*Note 1: The grapefruit peels will be candied but bitter. I actually liked the bitterness. If you HATE bitterness and think it’s repulsive, no biggie! Simply blanch the grapefruit peels in boiling water prior to the sugar/water process.

*Note 2: The pudding can be made up to 3 days in advance, if covered and kept in the fridge. The avocado cream, however, will begin to turn brown after a few hours. I would make sure to serve that immediately.

Yields 2 servings

{ 43 comments… read them below or add one }

Maria | My So-Called Vegetarian Life March 7, 2013 at 2:50 am

I’m always a bit hesitant about sweet avocado, (in Nicaragua, we always have it with salt) but for Christmas, I got this petit gateau recipe cookbook (nothing but lava cakes for days) and there’s one in it for a lava cake with chocolate and avocado! I’m intrigued and I think what you made looks amazing. Also, thanks for including the candied grapefruit peel recipe! It’s a professional touch that I had no idea was so easy to make.

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Averie @ Averie Cooks March 7, 2013 at 3:00 am

Avocado mousse is one of my faves! I love fooling people with it too – telling them I slaved over it with eggs and made this really complicated dessert…when in actuality it’s vegan, raw, and made in a blender. Enough cocoa powder and agave cures all :) Love yours!

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Katrina @ Warm Vanilla Sugar March 7, 2013 at 4:32 am

This looks so good!! AWESOME idea!

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Little Kitchie March 7, 2013 at 5:50 am

Avocado mousse is so YUM. I love the thick texture, and it tastes so rich and delicious! Yours looks AWESOME!

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Laura (Blogging Over Thyme) March 7, 2013 at 5:56 am

This sounds so good! I haven’t done anything like this with avocados yet (although I’ve seen other mousses or frosting ideas)–but I really like the idea of coconut and cardamom in there. Some of my favorite flavors ever! :)

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purelytwins March 7, 2013 at 6:20 am

we adore avocado as our mousse – puddings base :) so rich and creamy!!

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Bev @ Bev Cooks March 7, 2013 at 6:22 am

Geeeeeeeeeeet this in my face.

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Nina March 7, 2013 at 6:32 am

I must say, I’m very intrigued by this! I love using avocado in unexpected ways, so this is a recipe I’ll definitely have to add to my list!

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Meghan {For the Love of Dessert} March 7, 2013 at 7:40 am

Avocado and chocolate happens to be one of my FAVORITE flavor combos. I love this idea. And the candied grapefruit peels are an interesting textural addition!

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Cookin Canuck March 7, 2013 at 7:51 am

This is such a great option for under-ripe avocados. What a beautiful dessert and the candied grapefruit is a brilliant addition!

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christin March 7, 2013 at 9:14 am

isn’t it soooo good!? when i want a treat and i’m trying to be super healthy i make this. yours obviously looks way prettier than mine EVER has.

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Jillian@TheHumbleGourmet March 7, 2013 at 9:31 am

You are killing me with this mousse. I must try, and immediately! I am really getting into the idea of using avocados as a fat substitute as well…I think I may have found a new recipe!

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Magdalen@FromHeartToTable March 7, 2013 at 9:44 am

I’ve been wanting to try making avocado mousse for ages! Unfortunately, my family does not share my enthusiasm.

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Adri {Food-N-Thought} March 7, 2013 at 9:45 am

I’ll take avocado anywhere… Actually have made cupcakes with it… And the same goes for chocolate, so these two together can be nothing but good.

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Kim @ Soliloquy Of Food & Such March 7, 2013 at 9:49 am

OOOOooooo I am going to try this! The hubs is allergic to eggs, he can tollerate them baked goods, but not usually in puddings. I just won’t tell him it’s vegan, or avocado- based until after he eats it. ;0)

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NicoleD March 7, 2013 at 9:58 am

AH! I just made something similar last night and I totally fooled my husband with it! He doesn’t like avocados (demon) so I didn’t tell him. I like that it’s more filling, too. I like your cardamom and avocado cream additions!

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Leisa March 7, 2013 at 10:19 am

Wow, this looks absolutely amazing! I’m definitely trying it this weekend, thank you!

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Christina @ The Beautiful Balance March 7, 2013 at 10:21 am

I LOVE avocado mousse, pudding, guacamole…well, anything with avocado! This looks incredible and I love that you added the grapefruit peel and cardamom!

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Jen @ Savory Simple March 7, 2013 at 10:26 am

I’m so happy to see you made this! We used to make it at a vegan restaurant I worked at and it was one of our most popular desserts. Yum.

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laura @ glutton for nourishment March 7, 2013 at 10:38 am

So wait, did you have to let the avocados ripen before you made the mousse? or did you use them while they were still underripe?

this looks delicious!

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Adrianna March 7, 2013 at 10:40 am

Ah! I can see how that can seem confusing. They were definitely ripe! Let me change that.

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Lindsey March 7, 2013 at 12:02 pm

thanks for the tip on the candied grapefruit peels. i’ve recently made candied grapefruit, but never thought to candy the peel! awesome, awesome.

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Megan March 7, 2013 at 12:49 pm

I’m totally intrigued by this! It looks so tasty! I love having a ton of avocados handy! I bought 12 for making a giant quantity of avocado fries for a brunch party. Loved having so many!

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Suzanne Perazzini March 7, 2013 at 2:24 pm

I make chocolate avocado mousse often but what I love is your addition of the natural green version as a contrast. That is just lovely.

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sandra March 7, 2013 at 5:31 pm

I like the idea of adding avocado frosting on a dessert that pretty much is all about covering up the fact that you used avocado. A nice way to say, Hey avocado, you’re okay.

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this is lemonade March 7, 2013 at 6:56 pm

Sounds really interesting, although I don’t know if I’ll ever have so much avocado to hand that I don’t NEED to taste every last bit. Love avocado and it’s not so easy to come by such a large quantity of high quality here at a reasonable price to cover it in chocolate! Totally get why you would want to make avocado + coconut combo to put on top! Does look rather like a dream :)

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Jayne March 7, 2013 at 9:01 pm

I love how pretty they look. yeah, so superficial. LOL. But really, I’m obsessed with avocados and guacamole. So I can definitely see how good these will taste. Impossible to go wrong here.

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amanda March 8, 2013 at 3:50 am

Loving all of the vegan recipes!!! I hope you will keep them coming * : )

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Amy @ Fun With Family and Fitness March 8, 2013 at 4:29 am

WOW! This looks so delicious……and interesting! We love avacados at our house and normally just eat them as a dip just mashed up with some lime juice and sea salt. We have been trying some vegan desserts lately (all yummy!) and I can’t wait to try this one! :)

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Double Dippers March 8, 2013 at 5:08 am

This looks awesome! We’re having friends over on Saturday for a taco bar party and have been searching for a dessert to fit the theme. This will be the perfect treat to end the evening!

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karen March 8, 2013 at 5:35 am

omg I want to try this but sweet avocado scares me :-S

I can eat them in a savory form for days but one time I made avocado ice cream and it was freakin ratchet! I’m scarred for life. Maybe this is a chance for the avocado to redeem itself.

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Joelle (on a pink typewriter) March 8, 2013 at 12:12 pm

This looks too good to be true. I feel like it’s healthy? Either way, I want some!

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Katie @ Blonde Ambition March 8, 2013 at 2:25 pm

I have always been so intrigued by the idea of chocolate avocado mousse! That’s it. Next time I see avocados on sale, I am sooo making it! The cream sounds amazing too.

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Jana March 9, 2013 at 10:05 am

If avocados are unripe, I always wrap them in newspaper… just takes one or two days and they are sooooo soft. Don’t know if this makes any difference compared to the bag and the banana… never tried it though. Btw: love your blog, I mean, a lot!

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Amanda @ Once Upon a Recipe March 9, 2013 at 12:39 pm

I’m intrigued! Sounds delicious, will try!

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Anne @The Cooking Campaign March 9, 2013 at 2:21 pm

Seriously there is nothing better than avocado’s and guacamole! This moose looks so intriguing and delicious! I was actually listening to America’s Test Kitchen Radio the other day and they were talking about Avocados and ripening them quicker or slowing down ripening. They did a lot of tests and it turns out they couldn’t find a way to ripening them any soon, even in a bag with other fruits. So maybe it had nothing to do with your avocados.

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Lauren March 10, 2013 at 7:14 am

When you say ‘coconut milk’ do you mean canned Asian-style coconut milk, or carton of coconut milk more often used as a milk substitute?

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Adrianna March 10, 2013 at 6:34 pm

Ah good question. I used the coconut milk that came in the can. I’ll change that above. That’s important!

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Lauren Woolsey March 27, 2013 at 10:55 am

Thank you! I am going to make this tonight!

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Monique March 14, 2013 at 8:13 am

OMG this is right up my alley! I’m pinning it now. Need to make that soon!

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Karachi Food September 19, 2013 at 12:29 am

This looks so delicious! A love the step by step photos. Thanks for posting this great recipe

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Eileen @ Everyone Eats Right January 16, 2014 at 12:43 pm

These are beautiful and look SOOO appetizing. Love your writing and photography.

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Adrianna Adarme January 16, 2014 at 3:25 pm

Thank you! You’re so sweet. Glad you’re here!

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