So, this recipe is what some people might call a little “out there” and I have not really had the confidence to put it up before. Whenever I mention it to people they always make this face… you know the one… the one of utter horror. Their loss.
When I was younger my mum and my grandma would make it. SO quick, so creamy, so nutritious. It’s just ripe avocado, milk and sugar – I like to use coconut cream instead of milk with and a dash of yoghurt on top. The first time I saw avocado served as a savory dish, with prawns and black pepper, I was seriously shocked and confused. I still don’t think it’s as good, but it has grown on me. Since moving to Berlin it’s as if there is some kind of shortage on avocados. People grabbing them excitedly at every opportunity. My friend told me someone she knows used to eat a ripe avocado on bread EVERY day for lunch without fail… EVERY DAY! I know they are meant to be good for you and especially your skin but thats a bit OTT.
It’s really important that the avocado is really REALLY ripe, otherwise you won’t be able to mash it thoroughly and it will be lumpy and not creamy enough for the best results. So leave it for a few days if it’s hard when you buy it.
Ingredients : SERVES 2
1 ripe avocado
30ml fresh milk or coconut cream
3 tsp sugar or honey
2 tsp plain yoghurt
a sprinkle of dried coconut
- Scrape the ripe avocado out of the shell. Mash thoroughly until there are no lumps
- Add the milk or coconut cream and mix thoroughly
- Add the sugar and milk thoroughly
- Spoon into two small bowls and decorate with a bit of plain yoghurt and some dried coconut