This is a Sponsored post written by me on behalf of Hass Avocado Board featuring Hass Avocados for SocialSpark. I purchased my own avocados but did receive compensation for promoting Haas avocados in this post; all opinions are 100% mine.

My whole family adores Haas avocados. We go through lots of them in this house, which is more than fine with me: they’re quite nutrient dense and a great source of omega-9 monounsaturated fat.

I’ve posted many recipes on my blog that use avocado. A few of my favorites are this salad, this sandwich, this guacamole, and this panzanella.

I’ve also used avocado in sweet recipes before. And why not? With it’s mild flavor, it’s the perfect ingredient in desserts where a creamy texture is desired, like this riff on an Italian classic: Avocado Panna Cotta.

Recipe for Avocado Panna Cotta

Yield: 4-6 servings

This is a "not very sweet" dessert with subtle avocado flavor. I like to let it set in cups and serve it like a custard, but you are welcome to present it in the unmolded fashion that's more traditional for panna cotta, if you like. Feel free to garnish with additional chopped avocado, too.


* 2 cups raw or organic milk, divided
* 2 teaspoons (¼ ounce envelope) powdered, unflavored gelatin
* 1 cup raw or organic heavy cream
* 3 tablespoons honey, plus more for drizzling on top of each serving
* ¼ teaspoon fine sea salt
* 1 ripe Haas avocado, cut in half and flesh scooped out
* 1-2 pinches ground cardamom


1. Sprinkle gelatin over 1/2 cup milk; whisk with a fork, then let stand to soften, about 5 minutes.

2. In a small pot on the stove, heat cream, 1 cup of the milk, honey and salt over low heat. Add the gelatin-milk mixture, and continue to heat, whisking constantly. Take it off the heat just before it comes to a simmer and allow it to cool.

3. Blend together the last 1/2 cup of milk with the avocado until smooth. Whisk this into the gelatin mixture after it's cooled down some, then allow to come to room temperature.

4. Carefully pour into custard cups (I also like using small jelly jars) or ramekins and wrap tightly with plastic wrap. Chill for several hours (or overnight) in the refrigerator until set.

5. Serve in the cups, jars, or ramekins (or unmold by dipping ramekins briefly into hot water and running tip of a knife around edges, then invert onto plates). Drizzle a little more honey on top before serving, if desired.

Since I am such an avocado fan, I am pleased to let you know about two ways you can participate in the  Kick Off with Hass Avocados Recipe Contest:

1. A weekly sweepstakes where you have the chance to win a box of avocados (one box will be given away each week for 14 consecutive weeks)
2. A recipe contest where the winner will win a trip to the Rose Bowl Game®.

For information on how to enter the sweepstakes or the contest, and for all the details about the Grand Prize, please visit this link: Kick Off with Hass Avocados Recipe Contest.

For lots more recipe ideas, please visit the Haas collection of avocado recipes.

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  1. 1

    Jessica / Green Skies and Sugar Trips — September 22, 2011 @ 7:22 am

    WOW! I love Avocado but I never would have thought to use it in a sweet recipe. This is great idea, and now my mind is abuzz wondering what other ways I could incorporate it! thanks Winnie :)

  2. 2

    LiztheChef — September 22, 2011 @ 9:05 am

    Hey, you sound like a California girl here – we love our Hass avocados here…I love these ramekins too.

  3. 3

    Hannah — September 22, 2011 @ 9:48 am

    Yum! This sounds delicious, especially to an avocado fan like me. Thank you for sharing!

  4. 4

    Delishhh — September 22, 2011 @ 11:29 am

    WOW – Avocado Panna Cotta – i am so curious of what it tastes like. I have never added sweetness to avocado so i am just curious and must give this a try. Very nice!

  5. 5

    Ricki — September 22, 2011 @ 12:19 pm

    Looks amazing, Winnie! I use avocados in sweets all the time, usually as an egg sub but also for creamy texture (as in ice cream). I love the flavor of avocados so to me, avocado + sweet makes total sense! And I bet this could easily be adapted to my crazy ACD requirements ;)

  6. 6

    Paula — September 22, 2011 @ 12:59 pm

    Honestly, I’ve only ever eaten avocado in one particular salad I make and love. I really should expand my eating repertoire soon. Your panna cotta looks lovely.

  7. 7

    Jen @ My Kitchen Addiction — September 22, 2011 @ 1:41 pm

    Love this! I adore avocados and now I am dying to try this panna cotta.

  8. 8

    Rosa — September 23, 2011 @ 4:24 am

    I love avocados, but have never made a dessert with them. That panna cotta looks amazing!



  9. 9

    peachkins — September 23, 2011 @ 4:30 am

    I know that this is something I would love!

  10. 10

    Valeria — September 23, 2011 @ 12:52 pm

    oh my god, this is a genius idea! I have to try it asap!

  11. 11

    Katherine Martinelli — September 23, 2011 @ 4:31 pm

    Brilliant!! I love avocado so much and really enjoy seeing it in savory applications.

  12. 12

    France @ Beyond The Peel — September 24, 2011 @ 10:31 am

    What a fun recipe. I’ve had it in a shake at a Vietnamese Restaurant before and it was excellent, but I love your use of it here in a dessert. I will be giving this a try.

  13. 13

    Mardi@eatlivetravelwrite — September 24, 2011 @ 12:55 pm

    Winnie this is absolutely inspired :) Must add to my “must try” list!

  14. 14

    BLT Stuffed Avocado - Farmgirl Gourmet — January 28, 2013 @ 6:36 pm

    […] and I wanted something a little more “home cook friendly”.  My next thought was an Avocado Panna Cotta (like this beautiful specimen from Winnie @ Healthy Green Kitchen) with something savory on top, […]

  15. 15

    Amy Ogle — February 11, 2013 @ 2:30 pm

    I made this last night after looking over a few different panna cotta recipes. It was amazing. I’ve been looking into making green tea and other tea panna cotta’s and am going to adjust your recipe to work with it. Thanks so much for the inspiration! I’ve got you book marked now. :)

  16. 16

    BLT Stuffed Avocado by Farmgirl Gourmet — Bonbon Break — April 13, 2013 @ 7:21 pm

    […] been done and I wanted something a little more “home cook friendly”.  My next thought was an Avocado Panna Cotta (like this beautiful specimen from Winnie @ Healthy Green Kitchen) with something savory on top, […]