Avocado (nicknamed alligator pear) – I’m sure the all-star nutrients of this wonder fruit are well-known by everyone. It is not only packed with fibre, potassium, Vitamin E, folic acid, etc, avocado is also known to help reduce cholesterol and triglyceride levels.
Some people often tell me avocados are high in fat and they are absolutely right. However, there are “good” fats and “bad” fats. In this case, they contain monounsaturated fat aka “good” fat, so as long as you eat them in moderation, you should absolutely include this berry (yes! this tasty green thing belongs to the berry family) in your diet. (For more on avocado, read here)
When I came across this Chilled Avocado Puree dessert in a Chinese restaurant recently, I was pleasantly surprised by the taste of that inconspicuous-looking bowl of green and white cream. The smooth, creamy texture of the avocado went so well together with the cold, silky vanilla ice-cream that melted wonderfully in my mouth.
Relying on my memory and taste bud, I made a test batch and was quite pleased with the result but after adding the scoop of ice-cream, it was a tad too sweet for us. The next batch, I reduced the amount of sweetener and it was just purrrfect.
1 large ripe avocado
½ cup (120 ml) milk
¼ cup (60 ml) coconut milk
¼ cup (60 ml) condensed milk (1/3 cup or (80ml) if you like it sweeter)
Ice cream of your choice (I’m using vanilla flavor)
Recipe inspired by: All Recipes (with modifications)
Cut your avocado into half and remove the stone. Scoop the flesh out and put into a food processor.
Add in all the ingredients and blend until smooth.
Cover and chill in the fridge for at least an hour or until ready to serve.
Top with a scoop of ice cream and eat immediately.