Hey guys, it’s been quite a whirlwind lately – I’ve recently relocated to Seattle and have been settling into my new surroundings. But guess what? I’ve finally gotten back into the groove of cooking and recipe creation, and I couldn’t be more thrilled!

Today, I’m super excited to share with you a fun and delicious creation: Avocado Sago. Now, I know you’ve probably seen that mango sago recipe blowing up all over social media, but I wanted to put my own spin on it.

Inspired by the flavors of Vietnamese Sinh tố bơ, or avocado smoothie, this dessert is like a deconstructed version of the classic drink, with the addition of sago pearls for an extra fun twist. Trust me, it’s super easy to make and incredibly tasty – you’re going to love it!

Ingredients:

• 3 to 4 ripe avocados (because we’re going all-in on that creamy goodness)
• 1/2 cup sago pearls (for that fun and chewy texture)
• 1 can of aiyu green jelly (adds a fun touch)
• 1/2 can condensed milk (for a hint of sweetness)
• 2 cups half-and-half (for extra creaminess)
• 1/4 teaspoon Pandan extract (optional: for a burst of flavor)

And there you have it, guys – a taste of Vietnamese Sinh tố bơ in the form of creamy Avocado Sago! It’s been such a joy getting back into the kitchen and creating recipes again, especially ones as fun and delicious as this. I hope you give this recipe a try and love it as much as I do. Here’s to new beginnings, tasty adventures, and lots of creamy avocado goodness! 🥑🍨

How to make Avocado Sago

Recipe by Jen H. DaoCourse: Dessert, Recipes, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Ingredients

• 3 to 4 ripe avocados

• 1/2 cup sago pearls

• 1 can of aiyu green jelly

• 1/2 can condensed milk

• 2 cups half-and-half

• 1/4 teaspoon Pandan extract (optional)

Directions

• Cook the Sago: Start by cooking the sago pearls in boiling hot water for 10 mins. Turn off heat, place lid on for 15 mins. Once they’re cooked through and translucent, rinse them under cold water to prevent sticking. Set them aside to cool.
• Prep the Avocados and Jelly: Cut the avocados in half, remove the pits, and scoop the flesh. Mash 1 avocado and cube the other 2. Cut the jelly into cubes as well.
• Assemble the Goodness: In a bowl mix together mashed avocado, cubed avocado, sago, jelly, condensed milk, half and half, and pandan extract. (Add more/less sweetener to taste.)
• Chill Out: Refrigerate for 4 hours and top with more avocados before serving.

Recipe Video