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[Jeff]

The first time I saw avocado in a savory dish, I suffered

culture shock. In Vietnam,

like elsewhere in Southeast Asia, avocados are used for

sweets. Most often times, the flesh of this rich berry is combine with condensed milk, which amplifies the avocado flavor.

Though I grew up eating avocado out of hand with condensed milk spooned into the emptied bowl where the pit once sat, many Vietnamese and other Southeast Asian people, for that matter, make a delightful shake/smoothie with avocado. That's the most common preparation. In Vietnam, and avocado shake is calle

d sinh tố bơ (butter fruit shake). Indonesians, who may add coffee or chocolate syrup, know it as es apokat. Filipinos prepare it as well, though they make avocado ice cream too. Avocado shakes are also popular in Brazil.

These shakes are on the menu of many Vietnamese American delis and cafe -- basically wherever you buy bnh m sandwiches or go for phở noodle soup. They're extremely rich, so I like to divide them up among small glasses and share them. The thickness is practically pudding-like so use a spoon to enjoy it best.

Hass avocados are what most people know and its flesh is deliciously fatty and supple. But there are hundreds, if not thousands of avocado cultivars grown all over the world. To the right is a Hass still on the tree.

The French introduced avocados to Vietnam, which explains why in Vietnamese, avocados are called tri

bơ (pronounced "try buh"; tri means fruit, bơ is Viet

pidgin for beurre). In the name of

the shake, tri is omitted from the

name because we assume that it would be made from avocado and not butter. Below is an avocado display at a Saigon smoothie shop in the Dakao part of town.

Scoop the avocado flesh into a blender. Add the remaining ingredients,

starting out with the least amount of milk and puree until completely smooth.

Taste and add additional milk, depending on the avocado type and if a thinner

consistency is desired.

I grew up eating avocados simply mashed (in a tall glass, with a dinner fork) with condensed milk and muscovado sugar.

I am tempted to experiment with palm sugar-specially the darker, smokier, more deeply mysterious types from Sumatra.

Richard

Avocados aren't actually as bad we think. Yep, the condensed milk adds calories, which is why I suggest sharing the shake, or even enjoying it over several days. Anyway, avocados have unsaturated fat and one of the highest amounts of protein (if not the highest) of all fruits. Most fruit convert their carbohydrates into sugar but avocados create fat and protein. It's an unusual berry.

And, yep, palm sugar would be good. Gula jawa, in particular.

This looks sinful and wonderful all at once! I looked you up because I read that Saveur magazine article and was intrigued by Andrea Nguyen's mention of avocados with sweetened condensed milk (I immediately went to the store to buy avocados to try this out). The shakes look even more delectable.

Thank you for sharing.

When you make them, avocado shakes teach you a thing or two about how flavors come together in mysterious and marvelous ways. Here you've got seemingly disparate ingredients -- one from a tree and another from an animal. Blend them together and it's the avocado flavor that's amplified. You actually taste more avocado. The shake says, "I'm avocado!"

Take things another step and add a little coffee or Hershey's syrup and it's earthy, deep and rich. But if you add too much the avocado flavor gets d

The first avocado shake I've ever tried was at a vietnamese resturant. It was refreshing, though I wished it was a little more sweet.

Now I'm going to try to make my own. I wonder how it would taste if I add coconut milk to it...

For the low fat version, I use ice low-fat vanilla cream instead of condensed milk, soy milk, a little bit of raw sugar or honey, ice, and one ripe avocado. Using ice cream, instead of condensed milk, gives it a malt shake type of consistency. Sooo delicious...

This is what my mother made for me growing up as it is hard for me to digest condensed milk for whatever reason. I know that it not the true deep traditional Vietnamese mix but I've seen some of my friends' families do it as well...

Andre

I'm going to try mixing avocado with blueberry organic yogurt and ice cubes. I also tried an avocado smoothie by a shop that added green tea to their concoctions, as well as bubbles. Another Vietnamese restaurant added bubbles to their plain avocado smoothie recipe. So glad to find this site to see how the basic recipe is made.

I just made this today - soooooooooooooooooo good! I first had one when the owners of a Vietnamese restaurant I loved convinced me to try it. Sadly they moved out of state and that was the end of my avocado shakes. Thank you, Andrea!! I'm so happy to learn how to make these myself

I live in Sri Lanka. And we have plenty of Avocado's growing in the up-country area. Some people also call this 'butter fruit' if I'm not mistaken. Thank you for the recipe. It's different to what I'm used to make. I will try this for sure.

My father is from the Philippines, and my mom made these shakes when I was little with the condensed milk and sugar. I now make a healthier version with just an avocado, a cup of ice, a cup of skim milk and some splenda to sweeten it up! It is as delicious as ever!! Try it!! You will like this healthy version without the guilt! ?

I find it works best if the ice is in the blender first, blend it by itself for a few seconds to break the ice. I then add the rest of the ingredients and blend them in. Otherwise, it is thick and the ice is hard to blend in.

I mix 1 liter of milk with 1 avocado (normal size) and 2 tablespoons of sugar. The texture is so creamy and delicious. I drink this as my only dinner and have a glass for breakfast-nothing else. Well I will check my cholesterol and LDL/HDL levels after a few months to see if it is true about being healthy. I need to get to Vietnam-I do not know any Vietnamese restaurants here in Costa Rica.

Thank you for this basic recipe! I had avocado shakes at a place that closed down near where I lived. It made me very sad, because this place really turned me on to them (although I was REALLY reticent to try it at first because my Western palate screamed at me to avoid combining the words 'avocado' and 'shake'). Now I just tried my own version and I LOOOOOOOOVES IT!!! For one person: 1/2 avocado, 2 cups Silk Vanilla Soy milk, 1/4 cup shredded coconut, 1 tbsp agave nectar. OOOWEEE, is it gooood.

I'm a vegan but I love avocado shakes! Happily, it's really easy to make vegan "condensed milk." For those concerned about calories, it's also a good alternative. It won't convince the most subtle palate, but for those of us who are willing to make a little taste concession, it's a pretty good alternative! (From the VegCooking site =Baking)

"For starters, sweetened con

Everybody can enjoy the delicious taste of avocado and its healthy benefits. Creamy rich avocado is considered the world's healthiest fruit, because of its nutrient contents such as vitamin K, dietary fiber, potassium, folic acid, vitamin B6, vitamin C, copper, and reasonable calories in it.

Avocados are a good source of Vitamin E and Pantothenic acid, which are 2 nutrients our bodies need to stay healthy and vital. I happen to love avocados, and my dad taught me to eat them sliced with a little salt on them and maybe pepper. I love avocados in salad.

If you're not worried at all about calories, here's the favorite avocado recipe of my friend:

Avocado Boats

1/2 pitted avocado, filled with 2% cottage cheese.

Top with 6-8 canned, smoked oysters. Serves 1.

It really is delicious. Thank

Here in Brazil we only eat avocados as a sweet dish. Since we have mostly the big kind (with the sleek skin)that has a much more mild taste is perfect for shakes and other sweet dishes.

My favorite is very simple: blend a big avocado 9or a couple of small ones) with fresh lime juice. Keep it dense.

Then put in a bowl and slide into the freezer. Take it out BEFORE it freezes and serve with powdered whole milk on top!

Enjoy

After trying and loving the Chicken Pho recipe from this site, I just made my own mocha avacado shake and I am So pleasantly suprised - DELISH. I used regular milk, just a dash of instant coffee, a squirt of chocolate syrup, a full avacado, and spun it together with ice and OH MY GOD YUM.

Thanks for the courage to mix those flavours!!

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magnificent put up, rather beneficial. I wonder why the other professionals of this sector will not recognize this. You must proceed your writing. I'm sure, you've an enormous readers' base previously!

I was recently in Brazil and tried the avocado milk shake despite my initial apprehensions! It was super yummy!

I just tried making it using your recipe and it came out great! Thanks for sharing.

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