Avocado Milkshake

In most western countries, avocados are commonly served in salads, maki or sandwiches, and of course, the famous Mexican dip - guacamole. In a comment I have posted in Jean Curtis' food blog: Girl on Grill Action, which featured grilled avocados, many were surprised to hear about avocado milkshakes.

I'm not fond of plain avocado since it has this bland taste and mushy texture. I usually eat it as a chilled or frozen dessert or milkshake. Just watch out for the milk and sugar since avocado alone contains around 240 calories with mostly fat (but no cholesterol).

So here's the recipe.

Ingredients and Materials:

Ka Lui's avocado milkshake - Puerto Prinsesa, Palawan

• 1 ripe avocado (sliced)
• 1/2 cup milk
• 2 1/2 tablespoons of sugar
• crushed ice
• blender

Procedure:

1. In a blender, puree the avocado, milk and sugar
2. Add crushed ice as desired
3. Serve!

Tips:

• The avocado is ripe when it is dark green or almost maroon or brown in color. It is firm but not too hard...otherwise it is still unripe. If you feel your fingers leaving a dent then that is overripe.
• A good avocado should be free of lumps and veins so pick one that has a smooth surface.
• You may squeeze some lime or lemon to eliminate the raw taste of avocado. This also helps maintain its color as its flesh tends to turn brown when exposed to air for a long period.
• Another variation is to freeze the avocado puree and serve it like ice cream. I just love Arce Dairy's avocado ice cream - also a must-try!

*Migrated blog post