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!
Vietnamese Avocado Shake (Sinh to bo)
- 1 cup ice cubes
- 1 ripe Hass avocado , sliced
- 1/2 cup milk , plus extra to thin if needed
- 1/2 cup condensed milk
Add the ice cubes, avocado slices, 1/2 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