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Sweet cream of avocado (Creme de abacate) recipe

Sweet cream of avocado (Creme de abacate) recipe


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Cream of avocado is a sweet treat I used to have as a child in Brazil. I just love the creaminess of the fruit and this is, for me, one of the best ways to enjoy it.


Washington, United States

2 people made this

IngredientsServes: 1

  • 2 very ripe avocados, stones and peel removed
  • 225g vanilla ice cream, softened
  • a splash of milk
  • 1/2 teaspoon lime juice
  • 1 tablespoon caster sugar, or to taste

MethodPrep:5min ›Ready in:5min

  1. Blend all ingredients until smooth, adding milk until you get the consistency of a pudding. Add more or less sugar, according to your taste.

Tip

If you don't have ice cream at home, use condensed milk and add some ice cubes to the blender.

See it on my blog

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Avocado Mousse Recipe (Eggless/No Cook)

Avocado mousse is a no-cook, 4-ingredient dessert recipe made in 5 minutes with ripe avocado, sweetened condensed milk, lime juice, and sugar. It’s smooth, creamy, and refreshing, making the perfect treat to satisfy cravings… just like our passion fruit mousse and easy chocolate mousse.

In need of a quick dessert to satisfy your cravings? This avocado mousse recipe is the one that you will want to make many times per year, especially in the summertime.


Creme de Abacate – Sweet Avocado Cream

When I moved to California it was the first time I encountered avocados eaten as a savory dish. I was quite surprised and it took me a while to acquire the taste for guacamole, now one of my favorite dishes .

Brazilians grow up eating avocados as a sweet treat. My grandmother and later my mother grew avocado trees in their yards, and whenever the fruits were ripe and tender, transformed them quickly into a delicious dessert, a sweet avocado cream. The basic recipe just calls for ripe avocados, milk, sugar and lemon or lime juice, although some families make their recipes adding condensed milk and heavy cream.

As with most family recipes, there are no exact measurements to this one

  • 2 Chilled ripe medium avocados
  • 1/2 cup of milk or almond milk
  • 3 Tbsp of Sugar (adjust to taste)
  • Juice of 1/2 half lemon or lime (adjust to taste)
  • Lime zest for garnish

Run the avocado through the food processor adding, milk, sugar and lime juice till you get the desired consistency of a heavy cream.

Adjust taste and texture by adding either more milk, or sugar and lime juice.

Pour into individual dishes and garnish with lime zest.

Monika Batista

Founder & CEO at Mãní Snacks - Mãní founder, Monika Batista grew up eating pão de queijo for breakfast as her family with deep roots in the state of Minas Gerais, Brazil, where this treat originated, would not have it any other way.

Palha Brasileira (‘Brazilian Straw’ – Chocolate confection)

Pastel de queijo (Brazilian fried pastry with cheese)

Manjar Branco – Brazilian Coconut Pudding

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22 Questions

Ask a Question Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

Question: Recipes Using Avocados?

I love fresh avocados and can sometimes get really good deals on them. Does anyone know of a recipe or if you can freeze them in any way? TIA

Answers

We have two favorite avocado recipes.
1. Halve the avocado. Remove the pit (sink a sharp knife into it, then twist the knife-and-pit until it releases and you can lift it out). Pour a small quantity of balsamic vinegar into the depression and lightly sprinkle sea salt around the cut (flat) edge. Yummy!
2. Remove seed from avocado, scoop out the green flesh and cut into bite-size pieces. Add a cut-up tomato and a small amount of cut-up onion. Mix together. Sprinkle sea salt lightly over the top enjoy.

I slice avocado in strips, salt and roll up in warm flour tortilla. Depending on your taste, you can add salsa. Fattening but OH SOOOO GOOD!

Yes, you can freeze them if you make guacamole first and put them in zip-lock freezer bags. I wouldn't try to freeze them whole or in strips as they are likely to turn to mush. But guacomole can be successfully frozen and thawed.

YUM! Avocados are my favorite! You can use them in all kind of recipes. Slice or dice them and put them on a romaine or kale leaf with other veggies and have a healthy roll-up. Make a super guacamole, top off your favorite salads, add to carrot juice to make a very refreshing cool raw carrot soup. Endless ideas and yes, you can freeze them. Peel and Pit and dice or slice and freeze.
Do a search on avo recipes to come up with tons more.

I had a huge tree when I lived in California. I used to make my version of guacamole and freeze it. It froze without problems. If you get discoloration, stir it in -- it's only on the top. Guacamole: Mash avocadoes and mix in lemon juice and salt. You can always add chilies and tomatoes when you thaw it out. MMMM.

I read recently that in Brazil they use the avocado as a dessert ingredient. Here's a recipe I found:

Creme de Abacate (Avocado Cream)
Serves 4

Brazil is possibly the only cuisine that sweetens avocado and serves it as a dessert, rather than salted as in guacamole or salads.

2 medium Avocados
2 tablespoon Lime juice
4 tablespoon Granulated sugar
1/4 cup Ice water

Peel and slice the avocado, discarding the seed. Place fruit, lime juice and sugar in a food processor or blender.
Puree at high speed until completely smooth. Add a little water if the puree is very stiff (some prefer white wine). It should be absolutely smooth and creamy. If lumpy, force through a wire strainer. Serve in a clear glass.

Ohh my favorite Avacado recipe.
Flour tortilla with sliced avacados squeeze of fresh
lime or lemon and alfalfa sprouts dash of salt roll
and ENJOY.
Also,
Sliced avacados on cold turkey sandwiches are so
GOOD.
maybe try typing in avacado recipes in search engine
and see what is out there.
enjoy some for me.

I love avocados! I freeze them mashed up with a lil lemon juice added. I also like to slice them and add to a warmed tortilla with bacon! YUMMY! Or even on bread with bacon!
Want a nice looking green plant. try planting the seed. you have to bring it in in the winter since you are near my area, I know this for a fact. My sis and I had our Mom plant and grow one, it was pretty big but a cat knocked it over and used the bathroom in it and she threw it out. Good luck!
Michele ..near Owensboro

Mash the avacado(es). Squeeze some lemons and/or limes over them. Add several shakes of: onion powder, garlic powder, and salt. Mix, taste, and freeze. My kids love it.

Question: Recipes Using Avocados?

I have just been give four avocados. What are some "quick" recipes for using them? Thanks for any help.

By Elayne Mills M. from Dalhousie, Nova Scotia

Question: Chicken Tenders with Avocado Recipe?

I' m looking for an easy Chicken Tenders with Avocado recipe. I do not like it hot (no Tabasco or red chili peppers)!

Avocado Hummus Recipe

This variation on traditional hummus may become a family favorite and is an alternative to guacamole as a party dip. This page offers a delicious, easy homemade recipe for avocado hummus.

Making Creamy Avocado Rice

Stir warm rice into mashed avocado seasoned with lime juice, cumin, garlic, and salt and pepper to taste. The result is a scrumptious creamy rice dish.

Making Avocado Mayonnaise

Combine avocado, milk, Dijon mustard, lemon juice, and Tabasco sauce for a scrumptious alternative to traditional mayo.

Making Avocado Quick Bread

The avocado is not a vegetable, technically it is a single seed berry, so what better fruit to incorporate into a traditional quick bread recipe. This sweet bread with hints of cinnamon and clove has a delightful flowery aroma and is quite delicious. Try some the recipe follows.

Avocado Popsicles

Using only four ingredients, including avocados you can make this delicious frozen treat. Here is yet another way to serve avocados, as popsicles.


The Truth about Avocados

Let’s get this sorted out once and for all, shall we? Avocado is a FRUIT! Yes, ladies and gentlemen… that green smooth texture that you dip your nachos in, apply on toast in the morning and evening and basically try to cram everywhere you want. Let me remind you of the Tortilla Chip Sombrero that Guru’s daughter wore in Despicable Me 2, which was filled with “guacamole”… because I would love to have one just like that.

It’s very hard to distinguish between fruits and vegetables since there are several other debatable items such as a tomato. Let’s get back to avocado – it may come as a surprise but people all over the world eat avocados in different ways. Avocado’s creamy and soft flesh is what makes it such a popular ingredient for both sweet and savory dishes.

In some countries, it’s a necessary food staple, whereas in other countries, it is only used in exotic dishes. Some common dishes include soups, salads and sandwiches. You might have just tasted guacamole in these three food items but there are several other dishes that you need to try. Here’s a brief overview of how people eat avocados in different countries:

    Avocados in Ethiopia

In Ethiopia, you will find avocado purée layered in a fruity drink called “Spri”. A glass of Spri usually contains layers of mango, papaya and avocado purée. It is easily made at home and is available in different flavors in most of the restaurants.

Brazil uses avocado in both sweet and savory dishes. As a sweet, avocado purée is popular due to a dish called “Creme de Abacate”. It’s a thick desert that has a smooth and rich texture.

In Mexico, avocado purée is used as a condiment alongside chilies. It is used to garnish tacos, tortilla soup, panuchos and flautas.

Sweet, sweet ice cream is what Philippines make of avocado. It is a popular flavor alongside vanilla and chocolate.

    Avocados in Colombia

Columbia’s avocado specialties are warm dishes and one of their most popular is “Crema de Aguacate” (avocado soup).

In Indonesia, avocado is used as a sweet for smoothies. They call it “Jus Alpukat”, which is a creamy shake topped with chocolate sauce.

    Avocados in Peru

The Peruvians use avocado as mayonnaise. Avocado is mashed and served with “Tequeños”, which are fired cheese sticks.

Haitians eat avocado at breakfast. They make a thick sauce, which they spread on “Cassava Bread”.

In both these countries, avocado is used in sweet and savory dishes such as salads, ice cream, sandwiches, etc.


Chocolate Avocado Pudding with Coconut Milk

Is it just me or does it feel like a small eternity since I last posted a chocolate recipe?

Well, have I got a doozy for you! A delicious twist on traditional chocolate pudding that will rock your socks off (or something like that).

Today’s feature is a dairy free, egg free, creamy delight that is chock-full of health building properties and can be assembled in about five minutes with the use of five simple ingredients.

A pretty good deal if you ask me.

Some Health Profiling –

The creamy texture of this recipe is largely attributable to the avocado. Not only does avocado taste delicious, it is also endowed with gorgeous, nutritive properties. An excellent source of heart healthy monounsaturated fat, avocado is also rich in lutein, a carotenoid that operates to help protect our eyes from disease. Other health supporters found in the avocado include: fibre, folate, vitamin K, vitamin E, and vitamin B5.

Now on to one of my favourite subjects, you guessed it, chocolate!

First a little background…

Ever wonder how chocolate is made? Here’s a quick snapshot:

Chocolate is made from the seed of the cacao tree.

Cacao pods are harvested from the cacao tree and their seeds (known as cacao beans/cocoa beans) are left to ferment for several days to minimize bitterness. The seeds are then roasted – a process that further intensifies flavour, dries and darkens the seeds.

The outer shell (husk) of the seeds is removed revealing the inner kernel of the seed called cacao nibs(you may have come across these nibs before – they are sometimes sold with sweet flavoured coatings). The cacao nibs are then crushed and ground into a thick paste called chocolate liquor which is essentially a combination of cocoa solids and cocoa butter.

At this point, the chocolate liquor can be used to make cocoa solids (such as cocoa powder) or the sweet/semi-sweet commercial chocolate that we are familiar with.

To make cocoa powder, the chocolate liquor is compressed to remove a significant portion of the cocoa butter that is naturally found in the cacao nibs. What remains is a dry mass (cocoa solid) that is ground into a powder.

For commercial chocolate, cocoa butter from the chocolate liquor is retained along with the cocoa solids but manufacturers will also add things like sugar, milk, or condensed milk (more sugar and fat), and soy lecithin for texture and taste. The amount of additives relative to the percentage of cocoa content in a commercial chocolate will determine whether it is classified as milk chocolate or dark chocolate or something else (white chocolate, for instance, contains no cocoa solids).

The greater the percentage of cocoa (or cacao) retained in a particular chocolate product, the greater the potential health benefits. This is because the health benefits of chocolate revolve around the flavonoid activity found in the cocoa bean itself, not in the manufacturer’s additives.

So what about those Flavonoids?

Flavonoids are a group of chemical compounds naturally found in certain plant-based foods (green tea, red wine, berries, tree fruit, spices, nuts/beans) that operate as antioxidants, or disease fighters, in our bodies.

And when it comes to cocoa, there’s plenty of fight. In fact, food scientists at Cornell University found the antioxidant activity in cocoa to be nearly twice that of red wine and up to three times that found in green tea.

In terms of health protection, research suggests that flavonoids in cocoa help stimulate the production of nitric oxide in the body which can in turn help relax blood vessels, leading to lower blood pressure and improved heart health. Other studies have similarly linked the antioxidants in cocoa to reduced LDL cholesterol levels.

In addition to its antioxidant content, cocoa also contains a host of minerals including calcium, magnesium, potassium, phosphorus, iron and zinc.

When buying commercial chocolate, choose a minimum 70% cocoa (or cacao) content in order to maximize these health benefits.

If you are new to dark chocolate, use a graduated approach that will allow you to slowly habituate to the new taste. Gently reduce milk chocolate in recipes while replacing the reduced portion with dark chocolate (3/4 milk chocolate and 1/4 dark chocolate at first and moving to half/half and so forth, over time).

In time, you will grow accustomed to the new taste and may well find it far more satiating and less addicting. A square or two of 75% cocoa chocolate in the evening will satisfy a craving without priming the pump the way milk chocolate does (that insatiable desire of wanting another sugar fix with the ensuing blood sugar roller coaster…).

Makes approximately two half-cup servings or four quarter-cup servings.

Place all ingredients in a blender and press GO.

Comments

Karen says

I just made this – pretty good. Very creamy and chocolatey. You’d never guess the avocado was there and didn’t taste the coconut either. There was, for me, something not quite right with the flavor. I think too much vanilla. I might try a tablespoon of Kaluha next time. In fact, I’ll probably play around with flavoring a ton … the base recipe is good. Not super sweet – but not not sweet. I’d add 1/2 tsp of stevia if you your family wants more sweetness. Thank you for the recipe.

kelly says

you’re most welcome Karen and thank you for your feedback! The ultimate goal is to get readers to enjoy these recipes in a way that works best for them and their preferences so I’m all for experimentation :) enjoy and thanks again for sharing your thoughts.

inspirededibles says

Hello Jamama, thank you for dropping by. You raise a good point. The calorie count is not insignificant and, depending on the size of avocado, type of coconut milk (light/full fat) – you could end up in the range of 400-450 calories per half-cup serving indeed. However, there are many examples of junk foods (desserts/cakes/cookies/even salads with creamy dressings) that run in this calorie range and more but the difference is, many of them are completely devoid of nutrients. While having an idea of calories is usually wise, I think we also have to be mindful of what those calories are comprised of in order to determine whether we are building health or undermining it. The other option is to offer up 4 quarter-cup servings – I should perhaps mention this in the post. Thank you kindly for your feedback have a great day!

Jamama3 says

Sounds incredible but…Doing the math each serving is about 500 calories for 1/2 cup! Now that’s an indulgence!

Susan Pridmore says

What a terrific idea! I’m sure the texture is heavenly – I’ve definitely gotta try this one!!

Beyondthepeel says

I love all the health information you provide and as always, your simplicity and delicious flavors come together easily. Beautiful Kelly.

Eva says

I’ve made a similar recipe, Kelly…I think you can also freeze this to make ‘ice cream’ the fat of the avocado allows it to stay super creamy. I adore the coconut milk to it…yum!

Helene Dsouza says

Very smart recipe. Once the avocados are in season I ll try it, for now I ll save it.

Enjoyed your post and all the knowledge that I gained about cocoa beans. That day I saw roasted cocoa beans in the shop. I never bought it because I have no idea what I have to look for when buying quality and I honestly don’t know hot to make chocolate of it.

Actually chocolate has great health benefits. If I tell that my friends they don’t believe me. Now I ll send them over to your post.

ping kay says

I came, I saw, I drooled! Hang on to my socks? I’m having trouble hanging on to my tongue! I looove dark chocolate. I love avocado. Gosh, I love everything about this!

Charles says

What I’m wondering is… does it taste of avocado? Not that that would be a bad thing – I love the stuff – but I’m really curious. I’ve seen puddings and cakes with avocado before, but never dared try them!

Cynthia says

You can’t taste the avocado at all, the chocolate is the overall taste. The avocado makes it creamy.

Angie says

Looks super creamy and smooth!

Sissi says

It looks like a chocolate mousse! I love avocado (you will always find at least one in my kitchen, every single day of the year) and I love dark chocolate, but I would never think of pairing them together. I wonder if it’s not the most unusual recipe you have ever posted… but of course, as always a very appetising and tempting one. (Oh and there’s coconut milk I also love!). I will certainly try it soon because I seriously crave chocolate (wind, cold, rain…). Thank you for the lesson of nutrition and chocolate making!

Sissi says

It looks like a chocolate mousse! I love avocado (you will always find at least one in my kitchen, every single day of the year) and I love dark chocolate, but I would never think of pairing them together. I wonder if it’s not the most unusual recipe you have ever posted… but of course, as always a very appetising and tempting one. I will certainly try it soon because I seriously crave chocolate (wind, cold, rain…). Thank you for the lesson of nutrition and chocolate making!

Sissi says

It looks like a chocolate mousse! I love avocado (you will always find at least one in my kitchen, every single day of the year) and I love dark chocolate, but I would never think of pairing them together. I wonder if it’s not the most unusual recipe you have ever posted… but of course, as always a very appetising and tempting one. I will certainly try it soon because I seriously crave chocolate (wind, cold, rain…). Thank you for the lesson of nutrition!

justonecookbook says

Chocolate and avocado combination is really interesting! This summer I saw avocado ice cream and I was surprised. Seems like there are very interesting recipes out there that’s very creative! Very nice creamy pudding! Healthy snack and dessert!

SpicieFoodie says

I’ve seen so many chocolate avocado pairings this year. I have yet to try the combination, but have to admit that it sounds really good. I can only image how great the coconut milk tasted with them. Yummy!

leaf says

Looks lush and luscious, and oh, I’m posting a similar thing tomorrow! But with fewer words of nutritional wisdom, I’m not so good at articulating that stuff. )

Suzanne Perazzini says

It’s hard to imagine the flavour of this dessert but the addition of the coconut must make it delicious. Fascinating facts about cocoa and the production of it. I love milk chocolate and must change to the darker for the health benefits.

Food Stories says

I love avocado pudding but I’ve never tried it with coconut milk before … It’s genius :-)

SallyBR says

As you may know, Brazilians enjoy avocados mainly in sweets, guacamole is a new trend but was unheard of while I was growing up. “Creme de abacate” is a classic dessert in Brazil, avocado is pureed, and sweetened. A squeeze of lemon juice, and nothing else. My Dad was addicted. Me, not so much, but I cannot stop eating guacamole until the bowl is clean (sigh)

loved this recipe, and you are right, you needed a chocolate fix for your readers! )

Guru Uru says

The use of avocado in desserts is growing and growing but I’m loving it :)

Shannon Lim says

love choc avocado pudding, I tried using a different recipe and the pudding texture was drier after 2 days in the fridge. do you have this problem?
i was recently introduced to raw cacao powder, that stuff is real superfood. just 1/2 teaspoon a day is enough to keep me energised the whole day.

mjskit says

I definitely have no problem with dark chocolate. In fact, the darker the chocolate the better! What a healthy chocolate pudding! I usually can’t put the healthy next to “pudding”, but it definitely works here. Love the use of the avocado to create the crumminess. Great recipe Kelly!

KelloggsFiberPlusKati says

This looks great! I love chocolate too – and avocado! I can’t wait to give this a try. What a great way to indulge and add a little fiber to your day.

Food Jaunts says

Super super fantastic – this is like the perfect combo. I love avocado in anything but the chocolate combo is great.

Amy @ Elephant Eats says

I’ve been meaning to try making avocado pudding…i’ve seen it going around the blog world. Love the addition of coconut milk. I find avocados to be so rich that I bet 1/2 cup serving is plenty. Delish! Hope you didn’t lose your socks )

Koko says

Mmmmm! I tried making a chocolate-avocado pudding…or icing…before and it was HORRIBLE. But it looked nothing like this! I wonder what I did wrong!? I have to give this one a go, it looks so smooth and delicious, wish me luck!!

Barb Bamber says

I love pudding and can’t believe this one works using avocado!! That’s an awesome recipe and perfect for a more healthy dessert. xx

Kristy says

Chocolate and avocado? I can see Miss A swooning now! This combines some of her favorite ingredients. It looks divine Kelly and you know I just adore those plates!

Yummychunklet says


Valor Nutricional em 100g (½ abacate pequeno)

Proteina: 1,2 g
Fibra: 6,3 g
Lipidios: 12g
Calcio: 1%
Vit C: 18%
Magnesio: 6%
Manganes: 9%

Extras: Ácido oleico (protetor vascular) e beta sisterol (modula stress).

Onde achar? Feiras de alimentos e/ou supermercados.
Dicas: como todas as frutas, pode oxidar rápido e perder o valor nutricional (sabe quando ganha uma cor amarronzada?). Se não for consumir na hora, guarde em um recipiente selado e/ou adicione umas gotas de limão que ajudam a diminuir esse efeito.

One of the most traditional fruits here in California, with a yellowish green color, that can be used in both sweet and salty recipes. I am completely addicted to avocados, not only because they work perfectly in most of all my recipes, but also due its unique nutritional profile. Avocado has a high nutrient density and for being rich in fats, can promote satiety and numerous benefits for health. Rich in potassium, more than the famous bananas, so it might be a good choice for athletes, people with hypertension, or who seeks to increase potassium intake for any other reason or a professional recommendation (doctor or a nutritionist).

Many people still relate fat as something negative or that should be avoided in a daily basis. Of course they are rich in calories, more than carbs or protein, but fats from vegetables, especially when not submitted to high temperatures, can bring us thousands of vitamins and antioxidants. Therefore, when consumed daily, can be a key-ingredient to fight against aging, cardiovascular disease, and some studies even relate the consumption of avocado to prevent cancer and help on weight loss.

As I always say, nothing is a miracle by it self, but the continuous and varied introduction of whole food like this one, can indeed be a very powerful way to improve your health, your quality of life, and avoid chronic diseases associated with lifestyle.

Avocado has a neutral taste and, therefore, can be a base ingredient in several recipes! Here I am going to show a few ways that I use avocados


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Creamy Avocado Sauce

Avocado sauce is the perfect simple sauce for pan-seared salmon. It’s tastes like a combination of pesto and avocado sauce. The foundation of the sauce is fresh avocado, with added cream and olive oil to make the sauce a little thinner. The basil gives the sauce a pesto-like flare and carries a lot of freshness and flavor.

There are a few ways you can make the avocado sauce. I usually use a regular blender, but a Ninja single-serve blender or NutriBullet will do the trick in a pinch.


Sweet cream of avocado (Creme de abacate) recipe - Recipes

Drinking a smoothie (Portuguese: vitamina) for breakfast is very popular in Brazil. And it's no wonder with the spectrum of tropical fruits available to choose from. The recipe for a Brazilian smoothie is quite similar to the North American one - milk or yogurt, fruit, sugar or honey, and possibly oats, all blended in a blender. Very simple.

One of the most common and delicious Brazilian smoothies is made with an ingredient that Brazilians consider a fruit and most North Americans consider a vegetable - the avocado (Portuguese: abacate, pronounced a-ba-KA-chee). Botanically, it is a fruit, of course, so the Brazilians win on that account. Until I came to know the Brazilian way with avocado, I always considered it a savory ingredient - in guacamole, for example. One of my favorite ways to eat a perfectly ripe avocado was to mash it on a piece of buttered toast, liberally salted of course. Brazilians, to the contrary, think of avocado as a fruit, albeit one that must be sweetened to be appreciated. Avocado mousse, avocado ice cream, and of course, avocado smoothie, all typical Brazilian dishes containing avocado.