I had some leftover coconut milk from making the ginger beer sherbet, so I decided to try using some in the milkshake, and the result was incredible. The milkshake is already really creamy from the addition of the avocado, but adding coconut milk just brings the creaminess to a whole new level!
Indonesian Avocado Milkshake
makes 1 large shake or 2 smaller shakes
For the chocolate syrup:
2/3 cup water
2/3 cup sugar
1/4 cup cocoa powder
For the milkshake:
1 ripe avocado
1 cup milk (or 1/2 cup milk and 1/2 cup coconut milk for extra creaminess)
3 tablespoons sweetened condensed milk
1/2 cup ice cubes
Whisk together the water, sugar, and cocoa powder in a small saucepan and bring to a boil. Stir until the sugar has all dissolved and allow to cool. Store in the refrigerator until ready to use.
Cut the avocado in half and remove the pit. Scoop out the flesh and add to a blender along with the coconut milk, milk, sweetened condensed milk, and ice cubes. Blend until smooth and frothy.
Pour the chocolate syrup around the inside of a glass and then add the avocado milkshake. Enjoy!
This recipe makes about a cup of chocolate syrup, way more than you need for the milkshake. You can use the rest for making chocolate milk, drizzling over ice cream, whatever you want!
Next: Jeni's Salty Vanilla Frozen Custard
Previously: Concord Grape Sorbet
Last Year: Bahian Style Moqueca (Brazilian Fish Stew)
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