Avocado Shake Halo Halo combines two classic Filipino cold snacks. The avocado shake, which is frozen to make a granita. Served on top of fresh mango keeps the flavors classic, just served in a different way.
When we were living in Australia putting avocado in sandwiches and salads were the rage in the early 2000’s. My dad didn’t understand it as for him avocado was eaten sweet. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
His recipe was super simple. Just spoonfuls of avocado in a bowl drizzled with milk and topped with some sugar. Ice was added to keep the snack cool. Or rather in the Philippines avocado was picked right from the tree or have been sitting outside in the sun at the market so it was still nice and warm from being out in the sun. So the ice was a means to cool the avocado with out a fridge.
This is my healthy-ish version of Vegan Avocado con Yelo – ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 Large Avocado scooped in a small bowl
Top with 2 Tablespoons Coconut Milk
Then sprinkle some Maple Sugar
Add Ice to keep cool.
Now we are going to take up a notch. Instead of using shaved ice, we are going to replace it with Avocado shake granita using the base of my dad’s avocado on ice. This is what you need:
1 Cup Coconut Milk
1/4 Cup Just Date Syrup
Blend and then pour in a shallow container and freeze overnight. Once frozen take a fork and grate the ice. However if you are smarter than me and have a shave ice machine, freeze it in the special ice molds and then use the machine to shave the avocado shake.
Dice 1 Mango and distribute between 2 glasses, top with the avocado granita, add some coconut ice cream on the top and dust with pandan powder. Now you have some Avocado Shake Halo Halo.
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