Abokado at Condensada

(Avocado with Condensed Milk)

February: National Avocado Month

Islander’s family had a big, shady avocado tree in the back yard of their Pearl Harbor, Hawaii, home. Sometimes there would be an abundance of avocados that her parents would give them away to friends and neighbors or make a super simple delicious dessert or drink with condensed milk to cool off during a hot Hawaiian day. While most people might use avocados in guacamole, salads and other savory dishes, her family (and the Filipinos, Vietnamese and Indonesians) treats avocado as a sweet ingredient (after all, it is a fruit). Although this recipe can be blended into a smoothie or shake, Islander prefers her abokado at condensada a little chunky. Try this rich and creamy tasty treat during National Avocado Month.

Recipe

(From Mommy)

Ingredients

• 1 ripe avocado
• ¼ cup sweetened condensed milk (may use low fat or fat free)

Directions

Peel, slice and cut up the avocado into chunks. Put in a glass bowl. Gently mix with the condensed milk. Place in a dessert dish. Refrigerate for at least an hour to allow the flavors to blend. Serve chilled.

Another option is to put the avocado chunks, 1/3 – ½ cup of the condensed milk, ¾ cup of milk and a cup of ice cubes in a blender to make a smoothie. Consume abokado at condensada before the fruit turns brown.

Notes

• Islander remembers the avocado green bowls and cups that her parents had when that color was fashionable in the 1970s!
• Adore avocados? Then refer to our recipe posts for Guacamole and Chicken St. John.
• Some Asian mothers would feed their underweight babies with a similar sweetened avocado dish to help fatten them up. Avocados are nutritious and rich with vitamins and minerals. 
• Mahalo (thanks) to Pat and Phyllis S. for the avocado for this recipe.