Ingredients:

  • 3 large ripe avocados (680g), pitted and peeled
  • 1 cup (300g) sweetened condensed milk, chilled
  • 1 cup (240ml) evaporated milk, chilled
  • 1/2 tsp (3g) vanilla extract
  • 4 cups (900g) crushed ice
  • 1 cup (150g) cooked small sago/tapioca pearls, drained

Instructions:

  1. Ensure sago pearls are fully cooked and rinsed in cold water to remove excess starch, then keep in a chilled bowl.
  2. Place avocado flesh into a mixing bowl and use a potato masher to crush the fruit until mostly smooth, leaving a few small chunks for texture.
  3. Pour in the chilled condensed milk and evaporated milk. Whisk vigorously until the mixture is a uniform pale green color. Stir in the vanilla extract.
  4. Gently fold in the cooked sago pearls.
  5. Spoon the avocado cream into chilled glasses, alternating layers of cream and crushed ice, finishing with a dollop of cream on top.