Drop whole raw unpeeled avocados in the crock and 3 other ingredients to get a dessert so delicious your family will be begging for more!

This 4-ingredient slow cooker Cinco de Mayo dessert is one of those quirky ideas that actually works—and it starts by dropping whole, raw, unpeeled avocados straight into your crock. As they gently steam in sweetened, spiced coconut milk, the avocado flesh turns ultra-creamy, almost like warm pudding tucked inside its own shell. This isn’t a traditional Mexican dessert, but it’s loosely inspired by Latin American love for creamy, custardy sweets and the way avocados show up in both savory and sweet dishes. It’s hands-off, fun to serve right in the avocado skins, and perfect for busy weeknights when you still want something a little festive after tacos.

Serve the warm sweet avocados in their shells, spooned into bowls and drizzled with plenty of the cinnamon-vanilla coconut sauce from the slow cooker. They’re great topped with a dollop of whipped cream or a scoop of vanilla ice cream, plus a sprinkle of cinnamon or crushed cinnamon-sugar tortilla chips for a little crunch. Pair this dessert with your favorite Cinco de Mayo spread—tacos, enchiladas, or fajitas—and a light, refreshing drink like sparkling lime water or a margarita mocktail to balance the richness.

Servings: 6

6 small ripe-but-firm avocados, whole and unpeeled

Place the whole, raw, unpeeled avocados in a single layer on the bottom of a 4- to 6-quart slow cooker. The avocados should sit flat and snug; it’s okay if they touch.

In a small bowl or liquid measuring cup, whisk together the coconut milk, sugar, ground cinnamon, and vanilla extract until the sugar is mostly dissolved and the mixture looks smooth.

Pour the coconut milk mixture evenly over the avocados, making sure some of the liquid runs underneath and around them so they’re partially surrounded by the sweet sauce.

Cover the slow cooker with the lid and cook on LOW for 2.5 to 3 hours, or until the avocados feel very soft when gently pressed with tongs and the coconut milk is hot and fragrant. Avoid opening the lid during the first 2 hours so the heat stays consistent.

Turn off the slow cooker and let the avocados sit in the warm coconut mixture for about 10 minutes to cool slightly and finish softening. This rest time also helps the flavors meld.

Using tongs, carefully lift each whole avocado out of the slow cooker and place it on a cutting board. Use a sharp knife to slice each avocado in half lengthwise, working slowly because the fruit will be very soft and hot.

Twist the avocado halves apart, remove the pits with a spoon, and gently scoop the warm avocado flesh into serving bowls. It will be very creamy and may break apart a bit—that’s okay.

Spoon the warm cinnamon-vanilla coconut sauce from the slow cooker over each portion of avocado. Taste and add an extra sprinkle of cinnamon or a little more sugar on top if you like it sweeter.

Serve immediately while warm, or let cool to room temperature. For a more pudding-like texture, you can lightly mash the avocado and sauce together in each bowl just before serving.

For a lighter version, swap full-fat coconut milk with light coconut milk, keeping in mind the sauce will be thinner and a bit less rich. You can also use brown sugar or a mix of brown and white sugar for a deeper, almost caramel-like flavor. If you enjoy a little spice, add a pinch of cayenne or chili powder to the coconut milk mixture for a subtle sweet-heat twist that fits right in with a Cinco de Mayo menu. For extra indulgence, top the finished dessert with chopped toasted nuts (like pecans or almonds), chocolate shavings, or crushed cinnamon-sugar tortilla chips. If serving kids, keep the toppings simple—whipped cream and a little cinnamon are usually a hit. To make this ahead, you can keep the cooked avocados in the warm coconut mixture on the slow cooker’s WARM setting for up to 30–45 minutes, but avoid leaving them for hours or they can over-soften and the sauce may separate. Food safety tips: Wash the whole avocados well with cool running water and gently scrub the skins with a clean produce brush before placing them in the slow cooker, since you’ll be cutting through the peel after cooking and don’t want any surface dirt or bacteria transferred to the flesh. Use ripe but still slightly firm avocados so they hold their shape while cooking—overripe avocados may turn mushy and stringy. Always refrigerate leftovers within 2 hours of cooking in a covered container, and eat within 1–2 days; reheat gently on the stovetop or in the microwave until just warm, not boiling, to maintain the best texture.