Pandan-avocado coconut sorbet
Avocados were prized for their creamy flesh and nutty flavour by the aztecs, and were even considered a lucky charm in the fertility stakes. Now, teaming avos with what is often described as ‘the vanilla of Southeast Asia’ may seem an unusual combo, but if you think about it, with its flesh naturally verdant colour and mild flavour, avocado is the perfect carrier for pandan’s lurid green. You can find pandan leaves fresh and to make the flavouring yourself (as my favourite Pandan Dessert Bar does in Melbourne) but for now, dip a toe in with a little bottle of the extract, which you’ll find at Asian grocers and many larger supermarkets. Coconut condensed milk is also available at the supermarket - but you’re welcome to use regular condensed milk if you’ve already got it.PRINT
- 220 g avocado flesh approx. 2 ripe avos’ worth
- 200 g coconut condensed milk
- 200 ml coconut milk
- 2 small drops of pandan extract
- Line a small tray with baking paper (this needs to be able to fit in your freezer).
- Slash into the the avos and spread them evenly in one layer across the pre-lined tray and pop in your freezer. Freezer for a couple of hours, or up to a few days in advance (if you’re not planning on using within this time, portion the avo into freezer bags and leave for up to 6 months).
- In a blender (or food processor) combine all of the ingredients, including the frozen avo. Blend for 3 minutes or until smooth and creamy.
- Serve as a smoothie consistency right away or transfer to a freezer-proof container and pop back into the freezer overnight.
- Pull out of the freezer for 5 minutes before serving to soften.