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In Search Of Yummy-ness » Recipes » Drinks

Vietnamese Avocado Smoothie (Sinh To Bo)

Updated: July 11, 2025 • Published: June 19, 2013 by Shareba Abdul • 36 Comments

4.5 from 75 votes
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A tall glass of creamy Vietnamese avocado smoothie on a green napkin next to a thick straw and a wooden spoon. Text overlay says "Vietnamese Avocado Smoothie. Just 4 ingredients!"

A glass of Vietnamese avocado smoothie tastes like a rich milkshake, thanks to ripe avocado and sweetened condensed milk.

This creamy drink is so delicious that it might become your new favourite way to enjoy avocados. With only 4 ingredients, you can whip it up in just 5 minutes.

A tall glass of creamy Vietnamese avocado smoothie on a green napkin next to a thick straw and a wooden spoon.

An avocado smoothie might sound unusual if you're used to thinking of avocados as a strictly savoury ingredient, but this creamy, sweet treat is about to blow your mind.

When I first heard about sinh to bo from my mom's co-worker, I was skeptical. But then she mentioned the secret ingredient: sweetened condensed milk.

As someone who believes that condensed milk is a pantry staple (I eat it on toast!), I knew I had to try it. Now, it's on permanent rotation at my house.

Jump to Section:
  • Why This Recipe Works
  • Ingredients and Substitutions
  • Variations
  • How to Make a Vietnamese Avocado Smoothie
  • Tips for Success
  • Frequently Asked Questions
  • More Refreshing Drinks
  • Recipe

Why This Recipe Works

  • It has just a few steps
  • The ingredients are easy to find
  • You can easily make it dairy-free
  • You can adjust the sweetness to your preference

"This is literally the best milkshake I’ve ever had! It is sweet, creamy and delicious. Thank you so much!" - Kristina

Don't let the word "smoothie" fool you - this Vietnamese avocado drink is much more like an avocado shake than the smoothies you might be used to.

In Vietnam, an avocado smoothie is enjoyed as a sweet treat or light dessert, not as a healthy breakfast drink.

It's thick enough that you could eat it with a spoon, or drink it through a wide straw, and it can be sweet enough to satisfy your dessert cravings (depending on how much sweetener you add).

Think of it as the Vietnamese cousin of a classic diner shake - only naturally green and buttery.

The cool, custardy texture is refreshing on a hot summer day (and that's when I tend to crave this recipe).

Ingredients and Substitutions

An open can of condensed milk, a measuring cup of milk, a bowl of ice and a black plate with an avocado cut in half on it. Text says "condensed milk, milk, ice, avocado".
  • Ice cubes: Chill and thicken the smoothie. Substitute with frozen avocado slices for an even better texture and flavour.
  • Ripe avocado: Choose a ripe Hass avocado, or a similar variety, for the creamiest texture. Store-bought frozen avocado chunks may work if fresh avocados are hard to find.
  • Sweetened condensed milk: Adds richness and sweetness. Condensed coconut milk is a great dairy-free alternative. Otherwise, try agave syrup or honey. Maple syrup also works but drastically changes the flavour.
  • Whole milk: Keeps the drink silky. Feel free to replace with low-fat milk, or use coconut milk, almond milk or oat milk for a dairy-free version.

Variations

  • Breakfast Avocado Smoothie: Replace the condensed milk with 1 or 2 teaspoons of honey, and about ½ cup of low-fat vanilla Greek yogurt (makes 2-3 portions).
  • Tropical Twist: Avocado and coconut are a delicious combination! Substitute dairy milk for coconut milk, and the condensed milk with condensed coconut milk. Garnish with coconut flakes.
  • Caffeinated: add a shot of cold espresso into the drink and stir.
  • Chocolately: drizzle the finished drink with chocolate syrup (the kind used on ice cream)

How to Make a Vietnamese Avocado Smoothie

Scooping ripe avocado out of the skin into a blender jug with ice.

Step 1: Add ice and avocado into a blender jug.

A blender jug with ice, milk, and ripe avocado waiting to be blended.

Step 2: Add the milk.

Adding condensed milk into the blender jug with the avocados, milk and ice.

Step 3: Add 2 tablespoons of condensed milk. You can add more later.

The avocado shake mixture being blended on high speed in a blender.

Step 4: Blend on high speed. If your blender has an ice-crushing mode, start with that and then switch to a high speed.

Once the mixture is blended, taste it. If it's not sweet enough for you, add more condensed milk (1 tablespoon at a time) until you reach your desired sweetness.

Enjoy this drink cold or at room temperature.

A tall glass of avocado shake with a thick clear straw in it, sitting on a green napkin next to a wooden spoon.

Tips for Success

  • For an even thicker avocado shake, use frozen avocado pieces.
  • A high-speed blender will give you the best texture.
  • Sweeten the drink with just a couple of tablespoons of condensed milk, then slowly add more until you reach your preferred sweetness.
  • If the smoothie is too thick, add milk, one tablespoon at a time, until you reach your desired texture.
  • If the smoothie is too thin, add more avocado, one piece at a time, and check the consistency.
  • Serve immediately in tall glasses with a wide straw or spoon for the best texture. Be cautious when using a metal spoon in a glass, as it can easily break. I prefer using a wooden spoon instead.
An illustration of a cold thermometer and a snowflake.

Freeze ripe avocados that you can't use up and save them for making this drink - it's a great way to reduce food waste.

Frequently Asked Questions

Can I make this recipe without condensed milk?

Yes, you can use condensed coconut milk, agave or honey to taste.

Can I make this recipe without a blender?

Yes! Mash very ripe avocados with a fork, then stir in the other ingredients. You won't get a super smooth texture but it will still taste great. If you don't have a regular blender, but do have an immersion blender, you could try that as an alternative.

How long does this last in the fridge?

This avocado shake is best served fresh, but it can be stored in the refrigerator for about 12 hours. After a while, the drink may start to discolour. If the ingredients have separated while in the fridge, give the mixture a good stir before drinking it.

More Refreshing Drinks

Looking for more refreshing drink recipes? Try these reader favourites:

  • Caribbean Sorrel Drink - A vibrant, festive drink perfect for any season
  • Spiced Apple Cider - For cozy autumn vibes
  • Sparkling Cranberry Punch - Great for entertaining

Recipe

A tall glass of Vietnamese avocado smoothie on a green napkin next to a large straw and a wooden spoon.
Created By: Shareba Abdul

Vietnamese Avocado Smoothie (Sinh To Bo)

4.51 from 75 votes
This creamy, refreshing milkshake-style treat comes together in just 5 minutes. It can easily be made dairy-free if needed.
Print Recipe SaveSaved!
Prep Time 5 minutes mins
Total Time 10 minutes mins
Servings: 2 servings
Calories: 320
Ingredients Equipment Method Nutrition Video Notes

Ingredients 
 

  • 1 cup ice cubes
  • 1 ripe Hass avocado, pit removed
  • ½ cup milk, plus extra to thin if needed
  • ¼ cup condensed milk, *see note on how to adjust the sweetness

Equipment

  • Blender

Method
 

  1. Add the ice cubes to the blender jug.
  2. Use a spoon to remove the avocado flesh from the skin, and add to blender.
  3. Add the milk and 2 tablespoons of condensed milk to the blender.
  4. Blend on high. If you have an ice-crushing mode on your blender, start with that, then move to a high setting.
  5. Check the consistency. If it's too thick, add more milk. If it's too thin, add more avocado. Taste the mixture: if it's not sweet enough, add more condensed milk 1 tablespoon at a time unti you reach your preferred sweetness.
  6. Pour into a tall glass and serve with a thick straw. Or serve in a dessert bowl with a spoon*.
  7. Enjoy cold or room temperature. Best enjoyed fresh, but can be stored covered in the refridgre for up to 12 hours (discoloration may occur).

Nutrition (per serving)

Calories: 320 kcalCarbohydrates: 32 gProtein: 7 gFat: 20 gSaturated Fat: 5 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 11 gCholesterol: 20 mgSodium: 85 mgPotassium: 721 mgFiber: 7 gSugar: 24 gVitamin A: 348 IUVitamin C: 11 mgCalcium: 199 mgIron: 1 mg

Video

Notes

  • Use a very ripe Hass avocado for the creamiest texture; frozen avocado pieces make the shake even thicker.
  • Start with 2 tablespoon condensed milk and blend, then add more 1 tablespoon at a time to reach your preferred sweetness.
  • A high-speed blender (ice-crush mode first, then high) gives the smoothest finish.
  • Too thick? Blend in milk 1 tablespoon at a time.
  • Too thin? Add extra avocado chunks. (I've never needed to do this, but I always buy my avocados in bags so I have more than 1 to work with).
  • Dairy-free option: swap whole milk for coconut, oat, or almond milk and use condensed coconut milk.
  • No blender? Mash the avocado well and whisk in the other ingredients—the texture will be rustic but still tasty.
*If you want to use a spoon with your drinking glass, be careful. Metal spoons can easily crack thin drinking glasses. I prefer to use a wooden spoon if serving anything in a drinking glass.

Tried this recipe?

Let me know how it was!

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Comments

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  1. Dora says

    January 21, 2019 at 2:20 pm

    Try to add 1/2-1 really ripe banana, and use soy-vanilla milk. Then you do not add the condensed milk.
    Really good!

    Reply
    • Shareba says

      January 22, 2019 at 12:13 am

      That sounds like a nice, healthy alternative. Thanks for sharing Dora!

      Reply
    • Drago says

      April 29, 2019 at 8:25 am

      +1 for the banana. My banana wasn't very sweet so I added honey instead of condensed milk. It was really yummy! The avo makes it so creamy!

      The problem with bananas is smoothies is that they sort of stain it. You can't get rid of the taste, NOT that it tastes bad.

      Reply
      • Shareba says

        May 05, 2019 at 12:47 pm

        Yeah the avocado gives it a really nice creaminess, which I love! I know what you mean about the bananas overpowering the taste though.

        Reply
  2. Alexanne says

    December 04, 2014 at 10:15 am

    I made this for my parents today and they love it so much , thank you .

    Reply
    • Shareba Abdul says

      December 04, 2014 at 10:27 am

      I'm glad that they enjoyed it! Thanks for letting me know Alexanne 🙂

      Reply
  3. Sharol says

    September 09, 2014 at 8:26 pm

    Love, love, love the Vietnamese Avocado Shake (Sinh to bo) recipe! The first recipe is perfect. Thank you for sharing.

    Reply
  4. Chloe says

    August 26, 2014 at 5:52 pm

    When I went to Vietnam to visit my family there, one of the smoothies tasted almost exactly like this recipe! It's good to know that some people still honor the local people of Vietnam's recipe!

    Reply
    • Shareba Abdul says

      August 26, 2014 at 6:37 pm

      Thanks Chloe!

      Reply
  5. Raj @ www.ThePrimalDesire.com says

    July 05, 2014 at 6:34 pm

    I first had avocado smoothies in Thailand. Had some amazing flavor combinations with fresh local fruit, but I can't remember what they were 🙁

    I like coconut milk in smoothies instead of milk.

    Here's one that I made: blackberry, mint, avocado
    https://theprimaldesire.com/blackberry-mint-smoothie/

    Reply
  6. Gustavo Miranda says

    October 05, 2013 at 9:53 pm

    Interesting, I thought only brazilians used to consume avocado this way. The main way we used to consume avocado is in a simple smoothie made with avocado, milk and suggar, some people use to put lemon skin, mint leaves or condensed milk too. Thank you for the information!

    Reply
    • Shareba Abdul says

      October 05, 2013 at 11:43 pm

      Lemon would be really interesting in there, I'll have to try that!

      Reply
  7. Paul says

    August 13, 2013 at 9:38 pm

    I love the last one it's super tasty. Thanks for sharing.

    Reply
    • T says

      November 13, 2020 at 9:26 am

      The one I had at a little v. Place was milk condensed milk, honey, or raw sugar.
      Coconut milk is a good substitute milk. Of course the avacado. It was soo good.

      Reply
      • Shareba says

        November 14, 2020 at 11:14 am

        I'm glad you liked it 🙂

        Reply
  8. Sarah says

    June 23, 2013 at 6:02 pm

    I've heard of this being done before, but could never find a good recipe. I might experiment with using almond milk too. Thanks!

    Reply
    • Christina C. says

      October 16, 2018 at 11:09 pm

      I
      I did use almond milk it came out pretty good

      Reply
      • Shareba says

        October 17, 2018 at 9:04 pm

        That's good to know! Thanks for sharing your results!

        Reply
Newer Comments »
A photo of Shareba Abdul, founder of In Search Of Yummy-ness.

Hi, I'm Shareba!

I’m a home cook with a culinary arts certificate who shares seasonal comfort food recipes and cozy living inspiration.

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