Depending on who you ask, this refreshing dessert drink comprises anything and everything, from avocado (of course!), 3-in-1 instant coffee, condensed milk, to chocolate syrup, sugar syrup, etc. For my nondairy version, I use a blend of coconut milk and coconut water for a sweet drink without too much refined sugar.
coconut palm or light brown sugar, more to taste
strongly brewed coffee
canned coconut milk (I like the Chaokoh brand)
medium ripe avocado, halved and pitted
In This Recipe
Stir the sugar into the coffee while still warm. Let cool.
Stir together the coconut milk, coconut water, and coffee in a large container with a spout (I used a 3-cup measuring cup). Taste and add more coffee or sugar if desired.
Coat the inside of two tall glasses with chocolate syrup. Scoop out bits of avocado into each glass using a teaspoon.
Divide the coconut-coffee mixture equally between the glasses. Add ice and drizzle with more chocolate syrup if desired. Serve with a long spoon and a straw.
Born in Indonesia and raised in Singapore, I'm a food and travel writer, author of "Farm to Table Asian Secrets" (Tuttle Publishing, 2017) and "The Asian Grandmothers Cookbook" (Sasquatch Books, 2009) . Find simple Asian-inspired recipes on SmithsonianAPA.org/picklesandtea.