Prep time: 15 min
Cooking time: 15min
Servings: About 8 of what you see in the picture above.

1. Ripe Hass avocados x 5-6

   • Ripe avocados will be brown in colour (usually) and have a bit of give when squeezed gently.

   • Do not use unripe or overripe avocados! It will taste awful.

2. Pandan leaves x 2-3, washed and cut into short strips

3. Rock sugar x 150g

4. Pink salt x ¼ tsp

5. Ayam Brand Super Light Coconut Milk x 150ml

6. Low fat milk x 200ml

   • I use Magnolia Low-Fat Hi-Cal Fresh Milk.

1. Prepare pandan leaves. Wash and cut your pandan leaves into strips. Cut away the portions that are yellowing or brown.

• Pandan leaves can have sharp serrated edges. Always wash in this direction to avoid being cut: fromthe base of the leaf to the tip.

• Use a fruit and vegetable soap to wash pandan leaves as the commercially bought ones can be pretty dirty.

2. Prepare pandan sugar syrup.

• Put about 150g of rock sugar, 6-7 cut pandan leaf strips into a saucepan (20cm diameter). Fill with 600ml water, and boil for around 10-15min, or until the pandan leaves wilt.

• Add ¼ tsp of pink salt and stir to dissolve.

• When done, take it off the stove and allow it to cool. I add around 100ml of room temperature, boiled water at this stage to help it to cool faster, and also to dilute the sugar solution as I don't like my dessert too sweet.

• You should have around 500ml of pandan sugar syrup after this.

4. Prepare the avocados.

• Cut the avocados in half, remove the pit and use a spoon to shuck them from their skin.

• Repeat for all the avocados.

5. Make the avocado cream.

• Put the avocados into a blender.

• Add 150ml of the Super Light Coconut Milk and 200ml of low fat milk.

• Add 150ml of pandan sugar syrup.

• Blend on medium until the avocados don't have large solid pieces, then turn the blender to high.

• Taste your avocado cream. If it's not sweet enough, continue adding pandan sugar syrup in 50ml batches and blend again. The sweetness of your sugar syrup might differ from mine depending on the brand of rock sugar you use and the concentration of your sugar solution. The amount I usually end up at is 200-250ml of pandan sugar syrup.

• If you find the avocado cream too thick for your liking, add more of the coconut millk or low fat milk in 100-200ml batches and blend again.

• Note: The amount of avocado in the blender and on the plate you see in the pic below is 2x the above recipe.

7. Chill and serve.

• Chill the avocado cream in the fridge for at least an hour before serving.

• Optional: Add a scoop of vanilla ice cream before serving!

1. The avocado cream will oxidise to a really horrible looking brown colour if it's not eaten within 3-4 hours of making it, so don't make it too far in advance.

2. There is one way of minimising the oxidation, which is to put cling wrap over the top of your avocado cream, but the cream sticks like crazy to the cling wrap and you'll end up with quite a bit of wastage. So, try to make exactly the amount you intend to serve and finish it within 4 hours!

3. Store your leftover pandan sugar syrup to make other desserts like Orh Nee, Honeydew Sago and Sago Pudding! Make sure you store it in the fridge or it might start growing new life within...

You're going to find that the bottom and sides of your blender are full of green gunk when you're done blending the avocado. I'll share a method of getting it off easily.

1. Fill your dirty blender half with tap water.

2. Blend on high for 30 seconds.

3. Pour the water away.

4. Fill your dirty blender again, this time a little less than half with tap water and add a squirt of dishwashing liquid.

5. Blend on high for around 30 seconds again, then pour away the foamy water.

6. Most of the avocado should be out. Wipe the rest off with a kitchen towel and wash as per normal.