|1/2 cup||Coconut milk using only the thick creamy part of the coconut milk and drain off the watery liquid - (Thai Kitchen Coconut Milk)|
|80 g||70% chocolate bar cut into chunks - (Omnom Tanzania 70%)|
|2 tbsp||Cocoa - (Van Houten Cacao)|
|1||Avocado, ripe and peeled|
|3 tbsp||Icing sugar - (Redpath Icing Sugar)|
|2 tsp||Vanilla - (Madagascar Vanilla Extract)|
|1/2 tsp||Salt - (Maldon Sea Salt Flakes)|
|1||Mango, ripe, peeled and cut into 1cm cubes|
|2 tbsp||Cane sugar - (Tout Naturel Cane Brown Sugar)|
|1 tbsp||Lemon juice|
Heat up coconut milk to just before boiling point then transfer to stainless steel bowl. Add chopped up chocolate and cocoa to the milk and whisk till smooth. Purée avocado using a small stick blender then add icing sugar, salt and vanilla.
Combine avocado purée with the chocolate mix. Spoon into appropriate serving glasses or bowls wrap and refrigerate for 1-2 hours.
Caramelized mango topping:
Peel and cube mango. Toss in cane sugar and lemon juice and roast at 375F for 15-20 minutes or until caramelized. Let cool then transfer mango and syrup to a small bowl.
Take pudding out of the fridge and serve with mango chunks and syrup over top.