Avocado & Coconut Sorbet

In South East Asia, avocados are usually consumed sweetly. As it has high (mostly monounsaturated ) fat content, it is an important staple where fatty foods such as diary, fatty meat and fish are limited. At home, my favourite dessert is a ripened avocado smashed with a fork and mixed with a generous sprinkling of sugar or better – condensed milk or honey. It took me a while to venture into guacamole or to have it in a tricolore salad because I couldn’t face avocado as a savoury food, similar to how most people I know can not accept that this fruit can be eaten sweet until they try my avocado and condensed milk dessert!

In Vietnam, there are plenty of street vendors selling fruit juices and smoothies day and night (especially at night). One of the most popular smoothies is avocado with sugar or milk or with other fruits juices that pair well like coconut or papaya.

Avocados are very good for you, my mum keeps reminding me. She is often in supply of avocados and makes sure we eat them as she claims all sorts of health benefits such as lowering cholesterol and being high in vitamins.

Thanks to Cuisinart for sending me a mini chopper/ blender and an ice cream maker, I thought I would treat my mum and turn her beloved avocados into a sorbet. She had never had it with coconut juice before and really wanted to try it because I kept going on about the memorable shake I had in Hong Kong and Vietnam – Avocado and Coconut, buttery yet entirely refreshing and irresistible!

Ingredients – serves 4-6
2 ripened avocado
200ml coconut juice
3tbs condensed milk

Method
Cut avocado in half, scope out avocado, leaving the skin and stone and blend all the ingredients together. If you do not have a blender, place in a bowl and mash with a potato masher or fork til it is smooth.

Churn in a Cuisinart ice cream maker for 30 mins. Time will vary according to different ice cream makers. If you do not have an icecream maker, blend it, freeze it, then blend again. Repeat at least twice.

You can simply put these ingredients into a blender (with or without ice) and serve as a shake/ smoothie. Its one of the best drinks! My mum is very happy.

  • I love love love the sound of your avocado and condensed milk dessert!

    When you say coconut juice, is that the same as coconut water, the almost clear liquid from inside as opposed to coconut milk? If so, do you know if one can easily by it in tins/ bottles here?

    x

  • thank you Kavey! This is a really great dessert as the creaminess of the avocado really comes through and makes it all taste like ice cream without the cream. Yes, coconut juice is the water. You can buy it in most asian stores. Even my corner shop has it. I use from the can rather than the from the actual coconut which is harder to get xxx

  • Oh my goodness. I think Pete might be one of those who is completely bemused by the idea but I need to add this to my To Make list!

  • Made this recipe, subbing cream and sugar for the condensed milk. Wow! I love that this really celebrates the flavour of the avocado – other smoothies / ice creams I’ve seen seem only to use the avocado for creaminess, but its flavour gets lost against the other stuff going on. Not here. I still have coconut water left so want to do this again, probably adding more sugar (I think I had a light touch on my first go, forgetting that things that taste sweet at room temperature taste less sweet when frozen). I do wonder how a little squeeze of lime would be, too…