That’s right, you read right. Avocado - in a dessert. I don’t really understand why most people would find the idea of avocadoes in sweet food cringe-worthy, sometimes even borderline repulsive. For the first [better] decade of my life I’ve only known it to be served as such: mashed up with a bit of sugar, a pinch of coffee granules and a whole lot of condensed milk. And boy did it taste glorious. So when I saw a bunch of avocadoes in danger of going bad (I blame mother for this - she always buys fruits, stick them in the fridge and forgets about them), I made a childhood classic instead of guacamole. Try it, you sorta owe it to yourself.

Avocado Pudding: (a minutely tweaked version of Cooking Tackle’s)

[1/2 cup milk + 1 1/2 teaspoon agar or gelatin powder + juice of 1 lime + 1/4 cup condensed milk + 1 teaspoon vanilla essence + 1 ripe avocado]

**I halved the amount of condensed milk because I served it with the coffee syrup. Should you wish not to, then use 1/2 cup of condensed milk.

Divide the milk in half. Pour 1/4 cup of milk in a bowl.

Dissolve the agar or gelatin powder in it.

Pour the other 1/4 cup inside a small saucepan and heat until warm.

Mix the warmed milk into the bowl with the agar/gelatin-milk and stir gently.

Place the rest of ingredients into a blender and add the milk mixture. Puree until smooth.

Pour into a bowl or individual serving cups and cover with cling film.

Refrigerate for approximately 1 hour to set.

In the meantime, shave some chocolate (then store it in the freezer) and make some coffee syrup to serve the pudding with.

Coffee Syrup:

[3 tablespoon instant coffee granules + 1 cup sugar + 1/2 cup water + 1 teaspoon vanilla essence]

Put all the ingredients in a saucepan and bring to a boil over medium heat.

Heat until the syrup has reduced and set aside to cool.

Serve the pudding with the coffee syrup and chocolate shavings on top.

Enjoy!