Avocado Smoothies (or Sinh Tố Bơ in Vietnamese) is one of the most popular drinks at Vietnamese restaurants. Here I’ve developed my own recipe, made without the usual condensed milk, which is perfectly easy to make at home with just three ingredients.
Why This Recipe?
- No condensed milk: The traditional sweetener used for Vietnamese avocado smoothies is condensed milk. But my version uses coconut milk and maple syrup for an equally rich taste. It’s safe for all the dairy-free or plant-based folks—or if you just don’t have any condensed milk at home!
- Only three ingredients: Yep. That’s right. You only need three ingredients and a blender to make this recipe work.
History & Background
Avocados, of course, are not native to Vietnam. They were introduced in the 1940’s by the French, who colonized Vietnam between the 19th and 20th centuries. But even though avocados aren’t a native plant, they grow pretty well there.
The Vietnamese name for avocado is trái bơ which literally translates to “butter fruit.” Which is pretty accurate, if you ask me, because avocado is the only fruit I know that is so rich and buttery.
And sinh tố means “smoothie” so that’s why sinh tố bơ is the Viet name for this drink.
It is pretty interesting to see the regional differences in consuming avocado. In most of the Americas, especially places influenced by Spanish culture, it’s seen as a savoury food, used for Guacamole or Avocado Pasta Salad.
But in Portuguese-speaking areas like Brazil, and also in Asia, we pretty much only use avocado in desserts like milkshakes and ice cream.
I’m personally agnostic on this matter. I think the avocado is delightful in both sweet and savoury dishes. I even enjoy an avocado scooped straight out of its peel and eaten with no additional ingredients needed.
But what do you think? Do you have a preference? If you’ve never tried sweet avocado, you really should give this smoothie a try. The simple ingredients bring out the flavour of the avocado in a lovely way.
What You’ll Need
Only three ingredients needed for this Vietnamese Avocado Shake recipe:
Avocado: Well, of course. You’ll need a nice ripe avocado for this smoothie. Frozen avocado also works quite well, although I find the flavour is not as strong as fresh avocado.
Coconut Milk: Replacing the condensed milk that is usually used, coconut milk is a good substitute because it adds the same rich, creamy texture. Use the canned, thick coconut milk used for cooking (such as Aroy-D brand) for best results. This is not the same stuff as coconut milk beverage which is thinner and less fatty (although, for a lighter smoothie, you can use that too).
Maple Syrup: I prefer maple syrup for my smoothies (Canadian here 🇨🇦), although I have also tested this recipe with agave syrup, stevia, and plain granulated sugar. Any sweetener will do.
Tip: I personally love my avocado smoothie to be so thick it can be scooped with a spoon. But to make it a little less thick, you can add a couple ice cubes. This thins out the smoothie.
For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.
Flavour Variations
- Soy Milk: If you’re allergic to coconut, or want a less calorific option, you can sub out the coconut milk with soy milk. This version is not as rich but still perfectly delicious!
- Chocolate: In other countries like Indonesia, it’s common to mix chocolate syrup into the avocado smoothie. Give a it a try by drizzling some chocolate syrup around the inner sides of the drinking glass before pouring in the blended smoothie.
- Coffee: Another popular Indonesian twist on the avocado smoothie is jus alpukat or the avocado coffee shake. For this one, add a quarter cup of brewed coffee (chilled!) to your blender along with the other ingredients.
Step-by-Step Process
Step 1: Add all the ingredients to a blender and put on the lid.
Step 2: Blend for a minute or until very creamy and smooth.
Make Ahead & Storage Tips
I know, it’s hard to not drink the smoothie right away after making it. But for best results, it tastes even better if you put it in the fridge to chill for half an hour. Not only does it taste better when it’s super cold, but the avocado flavour also develops a bit more and becomes more pronounced.
But don’t let it sit for too long. The avocado smoothie is best consumed within 24 hours of blending. Make sure to keep it in the fridge if you don’t finish it all immediately.
Recipe FAQs
Sinh tố means “smoothie” in Vietnamese and usually refers to fruit smoothies or shakes. For example sinh tố bơ is avocado smoothie, sinh tố xoài is mango smoothie, and sinh tố dâu is strawberry smoothie.
One big glass of this avocado smoothie comes out to just over 800 calories.
Yes! Avocados and coconut milk are a match made in heaven. Make my sweetened avocado smoothie recipe to try it for yourself. Avocados in a sweet recipe may seem a bit weird at first, but they are awesome in smoothies.
More Vietnamese Recipes
Recipe Card
Did you make this recipe? Please consider leaving a rating below to let me know how you liked it. You can also take a picture and tag me on Instagram @earthtoveg, I will shout you out in my Stories!
Vietnamese Avocado Smoothie (Without Condensed Milk)
Equipment
- Blender
Toggle Volume vs Weight Measurements
Ingredients
- 1 cup coconut milk
- 1 small avocado
- 2 to 3 tbsp maple syrup or to taste
- 2 to 4 cubes ice *optional
Instructions
- Add all the ingredients to a blender and put on the lid.
- Blend for a minute or until very creamy and smooth. Pour into glass and serve.