Vietnamese Avocado Pudding (Vegan)

Vietnamese Avocado Pudding

Vietnamese Avocado Pudding is a creamy and decadent dessert. It’s fancy-looking yet easy to make and only takes 25 minutes of active cooking time.

What is Vietnamese Avocado Pudding?

Vietnamese Avocado Pudding (Chè Bơ) is a newly popular Vietnamese street food option. This is very creamy and delicious using creamy ripe avocadoes and coconut milk.

The recipe is refreshing, cooling and perfect for the summer heat!

Vietnamese Avocado Pudding Che bo

Ingredients & substitutions

The recipe is made in collaboration with Nature’s Charm – a woman-owned business that makes vegan Asian products. I was really impressed by the realistic taste and similar texture of their vegan canned products to the dairy equivalents. They were the perfect match for the Vietnamese Avocado Pudding I had in mind.

Avocado blend:

The ingredients in Avocado blend include:

  • Avocado: I use ripe Hass avocados for the best taste and texture.
  • Coconut condensed milk: the recipe uses coconut condensed milk to replace traditional dairy condensed milk. The sweetened coconut condensed milk by Nature’s Charm has a sticky, thick texture that resembles the traditional dairy version. Alternatively, you can use the same amount of agave or maple syrup, but note that the texture will not be as thick.
  • Sugar: you can use granulated or raw sugar, or more liquid sweeteners of choice.
  • Lime juice: helps the avocado stay fresh longer.
  • Evaporated coconut milk: you can use Nature’s Charm evaporated coconut milk for a creamy texture and coconut taste. Alternatively, you can use natural full-fat coconut milk.

To help create the pudding texture of the avocado blend, we combine agar agar powder to 600 ml of boiling water and mixing them together. Afterwards, mix two liquid together: agar agar mix and avocado blend and let it cool before transferring to 4 bowls/cups. The bowls/cups should set in the fridge for 4-5 hours until thickened to the avocado texture.

Coconut sauce

To top off the avocado pudding, we are making a coconut sauce that is made out of:

  • Evaporated coconut milk: to add creamy coconut-based flavors
  • Sweetened coconut condensed milk: to add sweetness to the sauce
  • Corn starch: to thicken the sauce

Storage tip:

You can store this dessert in a closed container for 2 days in the fridge.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

Vietnamese Avocado Pudding Che bo

Vietnamese Avocado Pudding (Vegan)

Vietnamese Avocado Pudding is a creamy and decadent dessert made from avocado and coconut flavors. It's fancy-looking yet easy to make and only takes 25 minutes of active cooking time.
Prep Time 25 mins
Cook Time 0 mins
Setting time 4 hrs
Course Dessert
Cuisine vietnamese
Servings 4

Ingredients
  

Make the avocado pudding

  • 2 avocados
  • 250 ml plant milk ~ 1 cup
  • 100 ml evaporated coconut milk can be substituted with full fat coconut milk
  • 20 g sugar
  • 2 tbsp coconut condensed milk
  • 1 tbsp lime juice
  • 10 g agar agar
  • 600 ml water

Make the coconut cream

  • 200 ml evaporated coconut milk
  • 2 tsp corn starch
  • 50 g coconut condensed milk

Instructions
 

Make the avocado pudding

  • Peel and scoop out the avocados.
    2 avocados
  • In a blender, add the avocado pieces, plant milk, sugar, evaporated coconut milk, lime juice, coconut condensed milk and blend well.
    250 ml plant milk, 100 ml evaporated coconut milk, 20 g sugar, 2 tbsp coconut condensed milk, 1 tbsp lime juice
  • On a pot, bring the water to a boil then slowly pour in the agar agar powder. Turn off the heat and mix till well combined.
    600 ml water, 10 g agar agar
  • To a big bowl, combine the blended avocado and the agar agar liquid. Mix well until fully incorporated.
  • Pour the mixture into four cups/bowls and let set in the fridge for 4-5 hours until fully set.

Make the coconut sauce

  • To a pot on medium heat, stir together the evaporated coconut milk, condensed milk and corn starch. Mix well and set aside.
    200 ml evaporated coconut milk, 2 tsp corn starch, 50 g coconut condensed milk
  • After the avocado pudding is fully set, place the cups/bowls in warm water for about 5 minutes. Then flip them into a plate and pour over the coconut sauce.
  • Decorate with the optional coconut flakes and mint.

Notes

You can store this dessert in a closed container for 2 days in the fridge.
Keyword avocado, gluten free, pudding, vegan, vietnamese

If you enjoyed this recipe, also check out some of my other dessert recipes:

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