Avocado Pudding Breakfast Bowl

Made this awesome breakfast bowl inspired by an avocado dessert I once had at a homestay in Coorg. This quick breakfast simply requires blending 4 ingredients, and garnishing with toppings you like.

What did I use:

  • 1 medium ripe avocado, peeled and flesh removed
  • 1/2 cup milk (I used skimmed milk)
  • 1/2 cup coconut water
  • 1/2 tablespoon honey

Adjust the quantity of milk, coconut water and honey as per desired thickness and sweetness of the pudding.

How I made it:

  1. Blend avocado, coconut water, milk and honey in a blender until smooth
  2. Check for sweetness and thickness, and add in more milk and honey, depending on your preference
  3. Refrigerate the pudding for 30 mins, if time permits (The milk and coconut water I used were already refrigerated, so I didn’t really refrigerate the pudding before serving)
  4. Garnish with toppings and a drizzle of honey
Toppings:

Continuing with my current obsession with seeds, I used toasted sesame seeds and pumpkin seeds.

Also, chopped almonds, toasted coconut flakes and some avocado slices.


What was I listening to:

The breakfast bowl was prepared while listening to Lahore-based Punjabi folk blues band East Side Story. I discovered the band on the music streaming platform from Pakistan called Patari.

Do check out Patari and East Side Story. Absolute delight!

 

 

 

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