Morning 🙂
On weekend snowed much here and as annoying as it was, it was helpful in making this layered pudding of mine, grins.
You want to use ripe avocado that is not soft yet, so it’s like semi-ripe, if you get what I mean. You would need the nice green avocado, not raw, not ripe, just right.
I do have to mention, In Indonesia, the texture of pudding is not as soft or creamy-like pudding in North America. Our pudding is more to like jelly texture, rather firm, but nice. Not jiggly like Jell-O would be. We also like serving our pudding with sauce. So the main thing is, our jelly is called agar-agar, but our pudding (that is often made with agar-agar and/or jelly powder), is often served with sweet sauce, either vanilla, rhum, chocolate, ginger, etc.
Although Indonesia-style pudding is often served with sweet sauce, they are also good to be served without. The sauce makes the pudding richer, though. This time I served my pudding with vanilla sauce 🙂
Chocolate Layer
1 envelope agar-agar powder
600 ml almond milk
1 c sugar
4 tbsp cocoa powder
Mix everything until no lumps, bring to boil for 5 mins, stirring continuously
Pour half mixture into jelly mold, chill until half-firm
Leave the half mixture in its pan, low the heat to the super low, covered
NOTE: As making layers jelly/pudding, requires time, chilling and reheating, and layering, I used snow to speed it up 
 I had a bowl clean fresh snow which then I placed the mold on the snow 
Avocado Layer
450 ml milk
1 c sugar (to 1 1/4 c max!)
1 envelope agar-agar powder
Bring to boil, 5 mins, stirring continuously
Take off from heat
Mix in a blender 150 ml almond milk with 2 avocado until smooth
Let stand hot mixture for 10 minutes, stirring occasionally
Once 10 mins is up, whisk in avocado mixture, until smooth
Then pour the whole mixture on top chocolate pudding
NOTE: At this point, I refilled the bowl with new fresh snow, then place the mold on the snow
Once the avocado layer is half firm
Stir the left over chocolate mixture in the pan, then pour this mixture on top of avocado layer (before this, I again refilled the bowl with fresh snow) – so you will have chocolate, avocado, chocolate layers
Vanilla Sauce – to be made just before serving the pudding
2 c of cashew milk (1/4 c reserved for corn starch)
1/2 c sugar (or 1/4 c, depending if you like sweetness much or not)
2 tbsp corn starch
1/4 tbsp pure vanilla extract
Dissolve corn starch in reserved milk
Bring the rest of the milk and sugar to boil
Mix in corn starch solution, and cook til thicken
Take off from heat, stir in vanilla
Cool a bit before serving
Chocolate Avocado Pudding with Vanilla Sauce
Ingredients
chocolate layer
- 1 envelope agar-agar powder
- 600 ml almond milk
- 1 c sugar
- 4 tbsp cocoa powder
avocado layer
- 450 ml milk
- 1 c sugar to 1 1/4 c max!
- 1 envelope agar-agar powder
vanilla sauce
- 2 c cashew milk (1/4 c reserved for corn starch
- 1/2 c sugar (or 1/4 c, depending if you like sweetness much or not)
- 2 tbsp corn starch
- 1/4 tbsp  pure vanilla extract
Instructions
chocolate layer
- Mix everything until no lumps, bring to boil for 5 mins, stirring continuously
- Pour half mixture into jelly mold, chill until half-firm
- Leave the half mixture in its pan, low the heat to the super low, covered
avocado layer
- Bring to boil, 5 mins, stirring continuously
- Take off from heat
- Mix in a blender 150 ml almond milk with 2 avocado until smooth
- Let stand hot mixture for 10 minutes, stirring occasionally
- Once 10 mins is up, whisk in avocado mixture, until smooth
- Then pour the whole mixture on top chocolate pudding
- Once the avocado layer is half firm
- Stir the left over chocolate mixture in the pan, then pour this mixture on top of avocado layer (before this, I again refilled the bowl with fresh snow) – so you will have chocolate, avocado, chocolate layers
vanilla sauce
- Dissolve corn starch in reserved milk
- Bring the rest of the milk and sugar to boil
- Mix in corn starch solution, and cook til thicken
- Take off from heat, stir in vanilla
- Cool a bit before serving
