Sinh To Bo: Avocado Pudding Redux

About this time last year, I posted about avocado pudding. There is nothing deficient about my old recipe, except that it isn’t as delicious as this one. That being said, old recipe has a bit more health virtue than this one. This is definitely a dessert. A rich, creamy dessert made from a vegetable. With no hint of guacamole taste, I promise

Sweetened condensed milk makes this pudding absolute magic, and as it turns out, even better in popsicle form. My friend HaQuyen casually mentioned that her mom fed her a dessert made of avocado and sweetened condensed milk. I scoured the internet for such mythical dessert, and found nothing super useful using “sweetened condensed milk” and “avocado” as search terms. But at the bottom of the fourth or fifth page, I found a better search term. Sinh To Bo. A Vietnamese Avocado Smoothie. I hacked away at the recipes I found, which is my usual modus operandi, and came to a beautiful point somewhere between mousse, pudding, and smoothie. Serve room temperature or cold, or frozen; it’s always delightful.

Sinh To Bo with Tropical Fruit

© Hilary Browning 2012

Serves 2; Double up for more portions or to make 6 popsicles

Ingredients

For the Pudding:

2 Avocados

1 Orange, Juiced

1/2 cup Coconut Milk

1/4 cup Sweetened Condensed Milk

For the Tropical Fruit:

1 Mango, Diced

1 Kiwi, skinned and sliced

1 banana, sliced

1 teaspoon, lime zest

Method:

(1) Combine the avocado meat, coconut milk, orange juice, and sweetened condensed milk in a blender. Blend until very smooth and there are no visible lumps.

(2) Combine the fruit and lime zest in a separate bowl.

(3) For Puddings: Divide the avocado pudding into two ramekins. Top with the fruit.

(4) For Popsicles: Gently Fold the fruit into the pudding. Spoon into six small popsicle molds. I use a stainless steel six pop mold; a four piece popsicle mold will work too, you’ll get four larger pops instead of six smaller ones. Freeze for at least four hours before serving.