If you love key lime pie, you’ll love this creamy avocado lime pudding. It’s silky, bright, and luscious, with a rich texture that tastes surprisingly indulgent.
Made with avocado, coconut cream, fresh lime, and your choice of sweetener, this easy dessert comes together in minutes and is delicious topped with whipped cream and cookie crumbs.
It’s hard to get creamier than an avocado.
But, the benefits of avocado go beyond that. That little fruit is a powerhouse of nutrition. It is full of healthy fats, high in protein (for fruit at least), and a great source of potassium (as well as other vitamins). Creamy and healthy, no wonder it is so well-loved.
Why You’ll Love This Pudding
This Key Lime Avocado Pudding is
- super easy to make
- loaded with wholesome ingredients
- rich, creamy, and satisfying
- naturally dairy-free and easy to adapt for special diets
- easy enough for every day, but can be dressed up for a special occasion
Ingredients
Here’s everything you need to make this delectable pudding. For the amounts, see the recipe card below.
- avocados
- coconut cream (either use the thick coconut cream off the top of a can of coconut milk after chilling, or buy coconut cream)
- fresh lime juice (bottled pure lime juice can be used as well)
- sweetener (any sweetener can work. Just keep in mind that honey and maple syrup are about 25-30% sweeter than sugar.)
- lime zest
- salt
- vanilla extract
- stevia extract (or an any other sweetener, to taste)
Directions
This pudding couldn’t be much easier. All that you need to do is blend avocado, lime juice, vanilla, coconut cream, a touch of salt, and sweetener of choice in a food processor.
Depending on how sweet you make it can go for breakfast or a healthy dessert.
How to Serve
This pudding is especially good topped like a mini key lime pie. A dollop of whipped cream with cookie or cake crumbs makes it feel extra dessert-like.
If you want a fruitier topping, mango is also delicious here. Toasted coconut, chopped nuts, or a few cacao nibs also work well.
You could also make a coconut yogurt parfait with the pudding, with any of the above toppings or granola, alternating layers of whipped cream or yogurt.
Recipe Notes
- Avocados Matter: For the best flavor, use very ripe, soft, buttery avocados that taste mild and creamy. If your avocados taste grassy or overly savory, the pudding won’t be as good.
- Sweetener Options: This recipe can work with basically any sweetener you like: low carb or not. I’ve tested it with various options. You can start with a little less and add more if you like.
- Lime Options: Regular Persian limes and key limes both work well. Use 2 1/2 tablespoons regular lime juice or 3 tablespoons key lime juice.
- Overnight chilling softens the lime, improves flavor, and makes the texture even silkier.
- Refrigerate promptly and keep chilled. For best flavor and color, serve within 2 days.
- Lime Alternative: One reader asked if lemon could be used instead of lime. I haven’t tried this but I think it would be a great option. Lemons and limes are often interchangeable.
Other Healthy Pudding Recipes to Try
- 2 avocados (280 grams flesh)
- 3/4 cup full fat coconut cream
- 2.5 tablespoons fresh lime juice
- 4.5 tablespoons low carb sweetener
- 2 teaspoons lime zest
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/32 teaspoon stevia extract (or an additional 2 tablespoons sweetener; to taste)
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Add all ingredients to a food processor, blender, or high speed blender until completely smooth and creamy, stopping to scrape down the sides as needed. If using a regular blender or processor, you may need to blend a little longer for the smoothest texture.
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Taste and adjust sweetness if needed.
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Spoon into serving glasses or bowls and chill for at least 1 hour, or overnight for the best flavor and texture.
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Top with whipped coconut cream, cookie crumbs, mango, or toasted coconut flakes just before serving.
- Sweetener: Use your preferred sweetener (low-carb or traditional). Start with a little less and add more to taste, since sweeteners vary in sweetness.
- Limes: This recipe is lovely with either regular Persian limes or key limes. If you have key limes, use 3 tablespoons key lime juice instead of 2 1/2 regular lime juice.
- Avocados: Make sure to use buttery ripe avocados with no dark bruising or off smell for the best flavor and color. If using more firm avocados, the flavor won’t be as good.
- Storage: Refrigerate promptly. For the freshest flavor and color, enjoy within 2 days.
Calories: 166kcal | Carbohydrates: 23g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 80mg | Potassium: 501mg | Fiber: 7g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg | Net Carbs: 16g
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
I’d love to hear what you think after trying this recipe!
The photos in this post are by Debra Worth.
Updated June 2026: This recipe was completely retested and revised for a creamier texture and a more balanced key lime flavor—and the new version is much better.
