by cutting carefully around the pit lengthwise, removing the pit, and gently scoping out the flesh with a spoon.
Unsweetened Cocoa Powder (1/3 cup)
Instant Coffee (1 tsp)
Honey (1/3 cup)
GOYA® Coconut Milk (3 Tbsp)
Vanilla Extract (1 tsp)
, and a pinch of
Fine Sea Salt (to taste)
to a food processor, and blend until smooth.
Fold 2/3 of the
85% Dark Chocolate (1/2 bar)
into the pudding. Reserve 1/3 for garnish.
Carefully scoop the pudding back into the avocado shells. Put in the fridge to chill for at least 30 minutes.
Before serving, garnish with
Sea Salt Flakes (to taste)
and the remaining chopped chocolate.