Updated: Feb 25
Have you ever bought a whole bag of avocados and left them on the counter with the intention of using them up in a reasonable amount of time? However, instead of enjoying the avocados in their prime, you leave them one day too long, and now they are on the brink of expiration.
If you're tired of endless guacamole and avocado toast, you should try making a Vietnamese-style avocado smoothie!
Growing up, I treated avocado like a dessert. I didn't eat guacamole and toast. Instead, I would drink thick avocado smoothies and mashed avocado and soy milk (topped with sugar). When I found out that I could eat avocado in savory dishes, I definitely jumped on board. However, sweet avocado treats will always taste so nostalgic to me.
Vietnamese avocado smoothies are called "sinh to bo" and are usually made with condensed milk. For a dairy-free option, I substituted for unsweetened soy milk and added my own sweetener. You can use any fatty plant-based milk or even condensed coconut milk if you enjoy the coconut taste.
To make the drink sugar-free, I used monk fruit sweetener. I love monk fruit because there is no aftertaste (unlike stevia). If you aren't minding your sugar-intake, feel free to substitute monk fruit with regular sugar.
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Vietnamese Avocado Smoothie (Sinh To Bo)
1 ripe avocado
1 cup unsweetened soy milk (or your preferred plant milk)
1/2 cup ice
2-3 tbsp monk fruit sweetener (sugar-free option) or regular sugar
Cut avocado and remove seed.
Add all ingredients to blender and blend on high speed until smooth. Taste test and adjust sweetener to your preference.
Pour into a tall glass and enjoy!
Avocado smoothie should thick. I like eating it with a spoon rather than a straw.
Give this creamy treat a try, and let us know how it goes!