Transform ripe or leftover avocados into the ultimate creamy and frosty Vietnamese Avocado Smoothie for hot girl summer. This Sinh To Bo is irresistibly thick, buttery, and the sweet treat on repeat all summer!
This Vietnamese Avocado Smoothie recipe, or Sinh To Bo, is ultra creamy, velvety smooth, and still somehow unbelievably refreshing when it’s blazing hot outside. Stir in some chewy homemade tapioca pearls and enjoy a crisp Ube Mochi Waffle in the other hand – ugh it’s heaven!
This Avocado Smoothie is a Pantry Staples Recipe, so you probably already have all the ingredients. It’s also a great way to use up any ripe avocados hanging out in the kitchen before they overripen (we all know how fast they like to turn on you lol).
It’s the technique for this recipe though that creates a luxuriously light, fluffy, and buttery Avocado Shake that’ll keep you coming back for more!
Don’t miss out on more refreshing Drinks & Desserts with my easy Strawberry Matcha Latte, Iced Thai Tea, or Vietnamese Coffee recipes!
❤️ Highlights
🥘Ingredients
This rich Avocado Smoothie, also known as Sinh To Bo, is highly customizable once you know the essential ingredients. Here are the base ingredients you’ll need!
- Avocados: Ripe Hass Avocados is the preferred avocado of choice for this smoothie because it’s creamier than its alternatives. To make your drink even richer, slice and freeze the avocados for a thick texture similar to ice cream *drool*. Sometimes if you’re lucky you could find frozen avocado chunks at the grocery store so it’ll save you even more time & they’ll last longer!
- Condensed Milk: Condensed milk adds creaminess while sweetening the drink as well. I’ll admit that I don’t have much of a sweet tooth, so I tend to go light on sweeteners. But that’s the great thing about making your own drink! Adjust the sweetness to your preference.
- Milk: I usually go for non-dairy milk like coconut or almond, but feel free to use your favorite dairy and non-dairy milk.
- Ice: One thing to keep in mind with the ice is to go easy! The more ice you add, the more watered down your Vietnamese Avocado Smoothie will become. Add just enough ice to chill and thicken the drink without diluting it.
See recipe card for quantities.
📖 Variations & Substitutions
- Non-Dairy Version: Swap out the condensed milk for honey or agave and reach for non-dairy milk. I found that oat milk gives the creamiest non-dairy results, but almond, cashew, or coconut milk all work as well!
🔪 Instructions
The ingredients for this recipe are simple and so are the steps! Here’s how to make the Avocado Smoothie you’ll be enjoying all summer 🙂
Step 1: Slice avocado in half, remove the pit, and remove the flesh from the peel.
Step 2: (Recommended but Optional)
Slice avocados thinly & place on a wax paper-lined tray. Freeze avocados for at least an hour before blending. If you aren’t able to freeze the avocado, your smoothie will be slightly denser but still absolutely delicious!
Tip: Easily remove avocado pits by firmly knocking a knife blade into the pit until it’s wedged inside, then twist the knife to remove the pit. Safely remove the pit from the blade by using your thumb to gently push it off the blade.
Step 3: To the blender, add the ice, milk, avocados, & condescended milk until smooth. Taste & adjust sweetness by adding more condensed milk, if needed.
Step 4: Enjoy with a spoon or wide-mouth straw immediately!
👩🏽🍳 Key Tips
- Picking Ripe Avocados: You can tell an avocado is ripe and ready to use when the peel is dark green and is firm but has a little give when you apply gentle pressure (similar to clay). You can also remove the stem/cap to check the color of the avocado. If it doesn’t easily come off, it’s not ready. If it reveals the avocado flesh as brown, it’s overripe. If it’s a bright green, it’s ready.
- Quick-Freezing Avocado: Frozen avocados give a creamier consistency! To quickly freeze your avocados, slice them thinly and lay them in an even layer on a large plate or baking tray. They’ll freeze much quicker than if they’re cut in big chunks.
- Adjusting Thickness: This Avocado Smoothie is thick – like serve it up with a spoon or a wide-mouth straw. If you want it thinner, add more milk until it’s you’re desired consistency.
- Freeze Ahead: If you have leftover or super ripe avocados you don’t know what to do with don’t let them go to waste! Peel, slice, & pop them into the freezer, then once they’re completely frozen, transfer them to a Ziplock or airtight container so they’re ready to use whenever you are!
💭 Recipe FAQs
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Vietnamese Avocado Smoothie – Sinh To Bo
Ingredients
- 1 ½ ripe medium-sized Haas avocados
- ½ cup ice
- 1 cup milk
- 3 tablespoons condensed milk adjust to your sweetness level
Instructions
- Cut avocado in half, remove the pit, and avocado from the peel.
- Optional: If you have the extra time, thinly slice avocados then place them in a single layer on a wax paper-lined tray. Freeze the avocado for at least an hour up to overnight before blending with the rest of the ingredients. This creates an extra creamy and fluffy texture in your smoothie. If you aren’t able to freeze the avocado, your smoothie will be slightly denser but still absolutely delicious!
- Combine all the ingredients in a blender and mix until smooth. Pour into glasses and serve immediately. Enjoy!
Notes
- Avocados: Make sure to go for ripe avocados. I like to use Hass avocados since they’re easily accessible at local grocery stores and have a super creamy texture.
- Condensed Milk: This adds sweetness and creaminess. Adjust the sweetness to your likely, but keep in mind it’s easier to add more
- Perfectly Ripe Avocados: Look for dark green peel that’s firm yet slightly yielding to gentle pressure (like clay). Check the color under the stem: difficult to remove means it’s not ready, brown means it’s overripened, & bright green is prime ripeness.
- Adjusting Thickness: This Avocado Smoothie is thick – like serve it up with a spoon or a wide-mouth straw. If you want it thinner, add more milk until it’s you’re desired consistency.
- Quick Freeze Tip: For a creamier texture, cut avocados thinly and spread them in an even layer on a wax paper-lined plate or tray. They’ll freeze faster than large chunks.
- Don’t Waste! Freeze Ahead: Don’t let extra or very ripe avocados go to waste! Peel, slice, and freeze them. Once fully frozen, transfer to a Ziplock or airtight container so you’re always ready for a refreshing avocado shake!
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
