-
Prep time
10 minutes
-
Cook time
1 minute
-
Serves
2
Author Notes
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.
—Pat Tanumihardja
Ingredients
-
1 teaspoon
coconut palm or light brown sugar, more to taste
-
1/2 cup
strongly brewed coffee
-
1/2 cup
canned coconut milk (I like the Chaokoh brand)
-
1/2 cup
coconut water
-
Chocolate syrup
-
1
medium ripe avocado, halved and pitted
Directions
-
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) . My Asian Instant Pot cookbook will launch in May 2020.
Find simple Asian-inspired recipes on SmithsonianAPA.org/picklesandtea.
See what other Food52ers are saying.