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Ingredients

¾ avocado, chopped 7 ½ tablespoons water, divided 1 (7 ounce) can sweetened condensed coconut milk 4 ¾ tablespoons white sugar ½ (.25 ounce) packet agar-agar powder 1 teaspoon instant coffee powder 1 drop green food coloring, or as needed 1 (7 ounce) can sweetened condensed coconut milk 5 ¼ tablespoons water, divided ¼ cup white sugar 3 pandan leaves 1 ½ teaspoons cornstarch 1 egg yolk

Nutrition Info

561.3 calories carbohydrate: 97.4 g cholesterol: 51.2 mg fat: 19.1 g fiber: 2.6 g protein: 1.5 g saturatedFat: 13.7 g servingSize: - sodium: 82.1 mg sugar: 27.6 g transFat: : - unsaturatedFat: : -

Blend avocado and 2 tablespoons water in a blender until smooth.
Combine 1 can coconut milk, 4 3/4 tablespoons sugar, 4 1/2 tablespoons water, and agar-agar in a saucepan. Bring pudding to a boil, stir in the blended avocado.
Mix remaining 1 tablespoon water and coffee in a small bowl and pour into the pudding. Add food coloring. Scoop pudding into 4 serving glasses.
Combine 1 can coconut milk, 3 1/4 tablespoons water, 1/4 cup sugar, and pandan leaves in a saucepan. Bring custard to a boil.
Mix remaining 2 tablespoons water and cornstarch in a small bowl. Stir into the custard. Add egg yolk, mix well. Pour custard into a bowl, cover with plastic wrap and refrigerate until cool, at least 25 minutes. Divide evenly over the pudding.

4 servings

Avocado pudding made from jelly and coconut milk with a hint of coffee!