Sinh Tố Bơ - Vietnamese Avocado Shake

Sinh Tố Bơ is a delicious, creamy Vietnamese avocado milkshake. You only need 4 ingredients and 5 minutes for this unbelievably thick, creamy and sweetly delicious avocado drink.

Recipe sponsored by Emerald Waterways.

Think of Sinh To Bo like an avocado frappucino. It's sweet, creamy and straddles the line between a drink and a dessert.

This velvety smooth avocado milkshake is super quick and easy to make in minutes. I love it as delicious a way to use up a ripe avocado.

You've probably seen it on the menu at Vietnamese restaurants, but now you can make this traditional drink yourself at home! And it's super quick and easy, too.

Why you'll love this recipe

It's sweet, creamy, velvety and delicious
Use up ripe avocado
Ready in minutes
Only 4 simple ingredients
A traditional Vietnamese recipe
A tasty green drink
Have it as a refreshing drink or a dessert

Ingredients

You only need a few simple ingredients for this thick and creamy avo milkshake.

Avocado - make sure it's ripe (give it a gentle squeeze - the flesh should yield slightly). If you can, go for a creamy version such as Hass. Remove the peel and stone before blending, of course!

Milk - this helps you to be able to whiz it all up.

Condensed milk - this is what gives a Vietnamese avocado shake it's distinctive rich sweetness.

Ice - to make it cold and refreshing.

Can you taste the avocado?

You can, but in a subtle, sweet way. Avocado has such a distinctive gentle flavor and mixing it with the condensed milk enhances the taste. It's definitely not overpowering.

Because it's sweet, this avocado drink tastes more like whipped avocado ice cream or avocado cream than a typical avocado smoothie. It has a delicate avocado taste. You're going to love it.

Step by step tutorial

This is a VERY easy recipe. Basically, put it all in the blender and whiz! Follow these simple step by step photos for perfect results.

Add the avocado flesh and all remaining ingredients to a blender.

Process until smooth and enjoy immediately.

Scroll down for the full ingredients list and method in the recipe card.

Be sure to use ripe avocados so the results are silky smooth. A gentle squeeze should make the avocado flesh yield slightly.

Need to ripen your avocado? Place it into a paper bag with a banana and a tablespoon of baking soda and leave it in a sunny place overnight or for a few days.

Make it vegan: swap the condensed milk for 1 really ripe banana and use sweetened vanilla soy milk instead of the milk. Alternatively, swap both the milk and condensed milk for canned coconut cream (the thick part from the top of the can).

Travels through food

I love how you can travel the world through food. Every time I have Greek Potato Salad it takes me right back to the months I spent backpacking around the Greek Islands.

Whenever I have Spanish Omelette I'm transported to a lovely time spent in Andalusia. As soon as I smell Moroccan Vegetable Tagine I remember browsing the souks of Marakkesh.

Sinh To Bo is just such a recipe. If you've ever had, or wanted to have, a taste from a Vietnamese street seller, then this is it.

Whiz up this avocado shake in minutes and picture yourself drinking by the emerald waters of Hạ Long Bay.

Emerald Waterways is an award-winning travel company that offers deluxe river cruises and land tours in Europe, Asia and beyond.

If, like me, you're dreaming of booking holidays post-Covid, then be sure to check out their selection.

I have my eye on their new Emerald Harmony Star Ship - a modern and luxurious cruise ship that sails along the Mekong River, taking in Cambodia and Vietnam and even docks right in Ho Chi Minh City.

What an incredible adventure!

Check out their list of Vietnamese recipes.

Vegetarian Vietnamese Recipes

A lot of Vietnamese food can be meat heavy, but I've scoured the web for the best vegetarian street food recipes inspired by Vietnam. Try these meat-free versions - perfect with an avocado milkshake!

Sinh To Bo, of course!
Bun Bo Hue Chay
Tofu Bahn Mi
Vietnamese Spring Rolls
Vegan Pho

If you can't already tell from my Kale Cake, I love using typically savory foods in desserts.

In Vietnam, they also use produce that are typically savory in the Western world in sweet recipes. Think avocados, milk, beans and corn.

Che Bap is a creamy coconut and corn pudding that's popular in Vietnam. I love how putting corn with sweet ingredients really brings out it's flavor.

In Vietnam, avocado is often used more as a fruit in sweet recipes, like this Sinh To Bo drink. In fact, the Vietnamese translation for avocado is 'butter fruit'.

Avocado is perfect produce for crossing the line between sweet and savory - it's the creaminess that makes it great in meals from breakfast through to dessert!

Avocado Recipes

I love avocados! From using them instead of butter in ghoulish green Halloween cupcake frosting in pumpkin cupcakes, to mashing them with oats into healthy cookies for kids.

I love avocado on toast as well as used to make a creamy vegan green pasta sauce.

Need to use up more avocados? We all know they only have a small window of perfect ripeness, so don’t let them go to waste. Try these recipes:

Avocado Brownies
Chocolate Avocado Dip
Black Forest Avocado Mousse
Pistachio Avocado Ice Cream

Get the recipe

Check out the Veggie Desserts + Cakes cookbook on Amazon

Sinh To Bo - Vietnamese Avocado Milkshake

Kate Hackworthy | Veggie Desserts

Sinh Tố Bơ is a delicious, creamy Vietnamese avocado milkshake. You only need 4 ingredients and 5 minutes for this unbelievably thick, creamy and sweetly delicious avocado drink.

5 from 5 votes

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Prep Time 5 mins

Total Time 5 mins

Course Dessert, Drink

Cuisine Vietnamese

Servings 2

Calories 274 kcal

Equipment

• Blender

Ingredients

 

• 1 medium ripe avocado
• ½ cup (75g) ice
• ⅓ cup (80ml) milk
• 3 tablespoon sweetened condensed milk

Instructions

 

• Peel and de-stone the avocado.
• Add the avocado flesh and all remaining ingredients to a blender and whiz until smooth.

Video

Notes

You can also use frozen avocados. Freeze your own avocados by slicing the ripe flesh, freezing it on a baking tray in a single layer, then transfer to a freezer-proof bag or container.

Want it sweeter? Add a little more condensed milk and whiz again to combine.

Be sure to use ripe avocados so the results are silky smooth. A gentle squeeze should make the avocado flesh yield slightly.

Need to ripen your avocado? Place it into a paper bag with a banana and a tablespoon of baking soda and leave it in a sunny place overnight or for a few days.

Make it vegan: swap the condensed milk for 1 really ripe banana and use sweetened vanilla soy milk instead of the milk. Alternatively, swap both the milk and condensed milk for canned coconut cream (the thick part from the top of the can).

Nutrition

Calories: 274kcalCarbohydrates: 27gProtein: 6gFat: 18gSaturated Fat: 4gCholesterol: 12mgSodium: 62mgPotassium: 658mgFiber: 7gSugar: 19gVitamin A: 304IUVitamin C: 11mgCalcium: 146mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.