Papaya or Banana Chocolate Pudding
This creamy pudding comes together in minutes and feels like such a treat — naturally sweet, full of fibre, and just enough cacao to feel indulgent without being overpowering. Using ripe fruit makes all the difference here, and the result is a wholesome dessert you can feel good about serving.
At home in Cyprus, I usually find bananas work better — the texture turns out creamier and more consistent. But when I visited Mexico and tried the papayas there, they were so much sweeter and more flavourful than what I can get at home — so in places where papaya is grown locally and ripens properly, it’s a beautiful choice for this dessert.
Equipment
- Blender
- Knife and spoon
- Bowl for serving
Ingredients
- 1 fully ripe papaya or 2 fully ripe bananas
- 1 tsp cacao powder (adjust to taste, use more if you prefer— start small)
- 1 tsp raw honey (optional, depending on ripeness of fruit)
- Pinch of salt
Method
- Scoop out the flesh of the papaya (discard seeds) or peel and slice bananas.
- Place fruit in a blender with cacao, honey, and salt.
- Blend until completely smooth and creamy.
- Chill in the fridge for 30–60 minutes before serving for the best texture.
Notes
- Use only very ripe fruit: unripe papaya tastes bitter; unripe banana tastes starchy and bland.
- Taste before adding honey — sometimes the fruit is sweet enough on its own.
- Garnish with shaved dark chocolate, chopped nuts, or a sprinkle of cinnamon if desired.
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