Avocado Float
Makes 6 to 8 servings / 1 big bowl
For Avocado Cream
Ripe avocados 2 large 16 oz / 450g
Sweetened condensed milk 14 oz / 397g 1 can
All purpose cream / heavy cream chilled 17 oz / 500ml 2 packs
Powdered sugar 2 oz / 60g 1/4 cup optional
Vanilla extract 0.14 oz / 4g 1 tsp
Lime juice 0.17 oz / 5g 1 tsp to prevent browning
For Layers
Graham crackers 7 oz / 200g 1 pack / 24 pcs
Avocado diced for topping 1 medium 5 oz / 140g
Graham crumbs for topping 2 oz / 56g 1/4 cup
Instructions
1. Scoop avocado flesh 16 oz / 450g add lime juice 0.17 oz / 5g mash smooth
2. In large bowl beat chilled cream 17 oz / 500ml 3 min till thick double
3. Add condensed milk 14 oz / 397g plus vanilla 0.14 oz / 4g plus mashed avocado 12 oz / 340g fold gently till creamy light green – keep 4 oz / 110g avocado diced for top
4. In glass dish 8×8 arrange graham crackers 1 layer spread 1/3 avocado cream repeat 3 layers
5. Top with diced avocado 5 oz / 140g plus graham crumbs 2 oz / 56g
6. Chill in fridge 4 to 6 hours or overnight till set
7. Scoop and serve cold – super creamy!
Storage: Fridge 2 days max – avocado turns brown after that
Approx 320 cal per serving