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Serves
2; double up to make 6 popsicles
Author Notes
I was working on a recipe for avocado pudding, when my good friend HaQuyen mention Sinh To Bo, a Vietnamese avocado smoothie. The key element, according to HQ, is the combination of sweetened condensed milk and thick coconut milk. like my Sinh To Bo really thick- add more coconut milk to thin it. If I'm home alone, I often freeze the remaining servings as popsicles for later. —Hilarybee
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Ingredients
- Avocado Pudding
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2
Avocados
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1
Orange, Juiced
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1/2 cup
Coconut Milk
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1/4 cup
Sweetened Condensed Milk
- Tropical Fruit Topping
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1
Mango, diced
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1
Kiwi, sliced
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1
Banana, sliced
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1/2
Lime, zested
Directions
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Combine the avocados, orange juice, coconut milk, sweetened condensed milk in a blender. Blend until extremely smooth.
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Combine the Mango, Kiwi, and Banana in a separate bowl. Toss with the lime zest.
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Divide the avocado pudding into four small ramekins or dishes. Top with the mixed fruit. Eat right away, or cover with a layer of plastic wrap and chill. Make sure that the plastic wrap is in contact with the surface of the pudding, or it will go brown.
Alternately, gently fold the fruit into the avocado pudding. Spoon the mixture into popsicle molds and place in the freezer.
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love.
You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com
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