Peruvian Avocado Queso Fresco Pudding with Cancha
A luscious blend of avocado and queso fresco perfectly complemented by the crunchy Cancha corn, making it a unique and tasty dessert.
Preparation
Get these tasks done before you start cooking.
Preparing the Avocado Pudding
- 1
Scoop Avocado
Scoop the avocado flesh into a blender.
Tip: Use ripe avocados for the creamiest texture.
- 2
Combine Ingredients
Add the queso fresco, coconut milk, honey, and vanilla extract.
- 3
Blend
Blend until smooth and creamy.
Tip: Ensure the avocado mixture has no lumps for a silky pudding texture. Chill the pudding in the fridge for at least 30 minutes before serving for best flavor infusion.
Preparing the Cancha
- 1
Heat Oil
Heat the vegetable oil in a large skillet over medium heat.
- 2
Add Kernels
Add the Cancha corn kernels and salt.
- 3
Toast Kernels
Toast the kernels until they pop and turn golden brown.
How to Make Peruvian Avocado Queso Fresco Pudding with Cancha
Total time: 1 h 33 min · Yields 4 servings
- 1
Blending
Blend all pudding ingredients until perfectly smooth.
- 2
Toasting
Toast Cancha kernels until they achieve a crisp texture.
- 3
Cooling
Allow the Cancha to cool completely before serving.
Chef's Tips
Further reading
Frequently asked questions
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
Can I make the pudding ahead of time?
Yes, prepare up to 12 hours in advance and keep refrigerated.
What can I substitute for queso fresco?
Feta cheese provides a similar texture and flavor profile.
Can I use a different milk type?
Yes, almond milk or dairy milk can be a substitute for coconut milk.
Is there a non-sweet version?
You can reduce the honey and add a pinch of salt for a savory option.
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