This pudding is inspired by my favorite Mexican chocolate cake recipe. Cinnamon and cayenne pepper spice up this avocado-based dessert. It is sweetened with cream of coconut, which gives it a totally unique, exotic flavor. Enjoy!
Blend avocados, cream of coconut, cocoa powder, cinnamon, and cayenne pepper together in a blender until smooth. Transfer pudding to a bowl and refrigerate, at least 2 hours.
I also like to serve this in chocolate cups, made by dipping balloons into melted chocolate and allowing them to freeze until firm. Just be gentle in deflating and pulling the balloons out of the completed cups because the bottoms might tear out!