When my mom’s co-worker told me how to make a Vietnamese Avocado Shake, I honestly didn’t think it would taste very good. I have always eaten avocados in savoury dishes, like guacamole, or just on its own with a little salt. I didn’t think it’s fresh green flavour would be pleasant in a sweet concoction, but I have to say I was pleasantly surprised when I made this smoothie.
I was expecting sometime similar to the green monster smoothie (which didn’t taste bad, but I couldn’t get over the way it looked), and instead I ended up with a rich, pale green shake that was sweet and creamy. I’m posting 3 variations on this drink, and if you look up Indonesian avocado smoothies you’ll find versions with coffee and chocolate flavours. Experiment and find your favourite version!
EDIT 26/08/13: I’m splitting this into 3 separate posts because this page refuses to load quickly
- 1 cup ice cubes
- 1 ripe Hass avocado, sliced
- ½ cup milk (plus extra to thin if needed)
- ½ cup condensed milk
- Add the ice cubes, avocado slices, ½ cup of milk and condensed milk to the blender.
- Cover and blend on high until the mixture is smooth.
- Check the consistency. If it's too thick, add more milk to achieve desired consistency.
- Cover and blend on high again.
- Stir before pouring into small glasses or dessert dishes.
- Enjoy cold or room temperature. Store covered in the fridge for up to 12 hours (discoloration may occur).
A Healthy Version of this Drink: Vietnamese Avocado Smoothie (Sinh to Bo) – Part 2
A Unique Version of this Drink: Vietnamese Avocado Smoothie (Sinh to Bo) – Part 3