You’re only 4 ingredients away from this creamy Vietnamese Avocado Smoothie (Sinh To Bo). Whip up this green smoothie in a blender and have it ready to drink in under 5 minutes!
Why We Love This
This is a drink that’s so filling, it doubles as a meal! Avocado smoothies make a great breakfast, dessert or snack.
You can make these a day in advance. So if you need to race out the door, have a grab-and-go cup in the fridge to save time.
What is Sinh To Bo (Vietnamese Avocado Smoothie)?
Sinh Tố Bơ are sweet smoothies made from avocado blended with milk, yoghurt or coconut milk. These iconic thick green smoothies are often sweetened with condensed milk.
Almost as popular as Vietnamese iced coffee and three colour dessert (che ba mau), Vietnamese Avocado Smoothies (sinh to bo) can usually be found at street stalls and restaurants, or made at home. It pairs deliciously alongside Vietnamese dishes like crispy fried spring rolls or chicken noodle salad.
Unlike Western cultures, where avocados are eaten as a savoury ingredient in salads or on toast, avocado is a staple dessert or sweetened snack throughout Southeast Asia.
What You’ll Need
- Avocado – Hass or Shepard will give you the creamiest result, but you can use any avocado you have on hand. Just make sure it’s ripe! You can even pre chop them and keep them in portions in an airtight container in the freezer.
- Coconut Yoghurt – Coconut yoghurt is a great non-dairy yoghurt that gives the smoothie a slight tartness, with a hint of coconut that complements the avocado perfectly. Traditionally, homestyle versions just use plain yoghurt, regular milk or coconut milk. Sub with any of these.
- Milk – We used whole fat milk for the creamiest result. Sub with any milk or non-dairy mylk for a similar result.
- Condensed Milk – The key ingredient to sweeten the avocado. You can double the amount for an extra sweet experience, or sub with honey, maple syrup, 2 dates or 1 chopped and frozen banana.
Wandercook’s Tips
- Make it Extra Cold – Freeze the avocado beforehand for an extra cold thick shake style smoothie. You can even throw in a handful of crushed ice.
- To Serve – Tall glasses work well so you can serve it with a straw. Short glasses work if you’d like to have it as a dessert and eat it with a spoon. You could also top with fresh fruit, shaved coconut and crushed nuts to turn it into a smoothie bowl!
FAQs
Yes! Condensed milk acts as a sweetener for Vietnamese style avocado smoothies, so there’s plenty of substitutions available. Replace with honey, maple syrup, palm sugar, 2 dates or even a frozen and chopped banana.
Hass avocados work well in smoothies due to their creamy texture and size. Shepard varieties also work just as well. The key is using ripe avocados to guarantee that creamy result.
You can make Vietnamese avocado smoothies up to 24 hours in advance and store in the fridge. After the 24 hour mark, it will start to turn brown and lose the nice creamy texture and flavour. It will work if you make it before bed, ready to grab and go as a breakfast smoothie in the morning.
Variations
- Make it a Chocolate Shake! – Add 1-2 tbsp of cocoa or cacao powder along with a chopped frozen banana and 1 tsp of cinnamon.
- Make it Vegan – Swap out the milk for coconut, oat or almond milk, and the condensed milk for palm sugar or the other naturally sweet substitutes listed above.
For more sweet Asian drinks, try these next:
★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
- Blender
Ingredients
- 1 avocado ripe, chopped and can be frozen
- ¾ cup coconut yoghurt 150 ml / 5 floz, sub coconut milk or natural yoghurt
- ½ cup milk 125 ml / 4 oz sub coconut milk or oat milk
- 2 tbsp condensed milk sub honey, palm sugar or chopped and frozen ripe banana
Instructions
- Place the chopped avocado, coconut yoghurt, milk and condensed milk into a blender.1 avocado, ¾ cup coconut yoghurt, ½ cup milk, 2 tbsp condensed milk
- Blend for 1 minute until smooth, and poor into glasses to serve. Drink immediately, or store in the fridge for up to 24 hours.
Video
Recipe Notes
- Avocado – Hass or shepard will give you the creamiest result, but you can use any avocado you have on hand. Just make sure it’s ripe! You can even pre chop them and keep them in portions in an airtight container in the freezer.
- Coconut Yoghurt – Coconut yoghurt is a great non-dairy yoghurt that gives the smoothie a slight tartness, with a hint of coconut that complements the avocado perfectly. Traditionally, homestyle versions just use plain yoghurt, regular milk or coconut milk. Sub with any of these.
- Milk – We used whole fat milk for the creamiest result. Sub with any milk or non-dairy mylk for a similar result.
- Condensed Milk – The key ingredient to sweeten the avocado. You can double the amount for an extra sweet experience, or sub with honey, maple syrup, 2 dates or 1 chopped and frozen banana.
- Make it Extra Cold – Freeze the avocado beforehand for an extra cold thickshake style smoothie. You can even throw in a handful of crushed ice.
- To Serve – Tall glasses work well so you can serve it with a straw. Short glasses work if you’d like to have it as a dessert and eat it with a spoon. You could also top with fresh fruit, shaved coconut and crushed nuts to turn it into a smoothie bowl!
- Make it a Chocolate Shake! – Add 1-2 tbsp of cocoa or cacao powder along with a chopped frozen banana and 1 tsp of cinnamon.
- Make it Vegan – Swap out the milk for coconut, oat or almond milk, and the condensed milk for palm sugar or the other naturally sweet substitutes listed above.
Nutrition
2 Comments
Maja
09/03/2023 at 5:54 pmVietnamese coffee and avocado smoothies are two of the best things in the world. And I’m not even a fan of coffee otherwise!
I definitely recommend using frozen avocado&ice, because the smootheness of the smoothie melting while you slurp it mixed with the refreshing coolness is out of this world.
Wandercooks
11/03/2023 at 7:59 amCheers for the frozen tip Maya! And agreed, just had a Viet coffee yesterday and introduced it to a friend. She was blown away!