Vietnamese Avocado Pudding (Vegan)

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!

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!

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📖 Recipe

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

• Mango Sago (Mango Tapioca Pudding)
• Kem Xôi – Ice Cream Sticky Rice
• Thai Mango Sticky Rice
• Chè Chuối – Banana Tapioca Pudding