Iced Coffee With Avocado (Es Alpukat Kopi Susu)

April 18, 2023
4 Ratings
Photo by Rocky Luten
  • 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!), to 3-in-1 instant coffee, to condensed milk, to chocolate syrup, to sugar syrup, etc. For my nondairy version, I use a blend of coconut milk and coconut water for a not-too-sweet drink.
Pat Tanumihardja

Test Kitchen Notes

We're always looking for ways to zhuzh up our iced coffees, and this Indonesian- and Vietnamese-style coffee recipe does it in all the best ways! Inspired by avocado smoothies popular in the tropical locales, the avocado adds a bit of silky, creamy texture—always a welcome addition in iced coffee especially as a summer treat—that perfectly juxtaposes the bright acidity of whatever chilled coffee you're adding to your beverage. For a frothier drink, we suggest blitzing everything (minus the chocolate syrup) together in a blender, then adding it to the chocolate-lined glasses. If coconut milk isn't your thing, other rich nondairy milks, like oat or cashew, would also make nice foil to the coffee and avocado. —Food52

What You'll Need
  • 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, to taste
  • 1 medium ripe avocado, halved and pitted
  1. Stir the sugar into the coffee while still warm. Let cool.
  2. 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.
  3. Coat the inside of two tall glasses with chocolate syrup. Scoop out bits of avocado into each glass using a teaspoon.
  4. 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.

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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.

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