Print

Avocado Float Recipe

Print Recipe

★★★★★

4.2 from 67 reviews

This creamy Avocado Float is a delightful layered dessert combining smooth avocado cream, sweetened condensed milk, and graham crackers soaked in sugar syrup, chilled to perfection for a refreshing treat.

Ingredients

Scale

Syrup

  • 1/2 cup sugar
  • 1/2 cup water

Base and Cream

  • 24 pieces Graham crackers (20–24 pieces)
  • 2 packs all-purpose cream (500 ml each)
  • 1 can sweetened condensed milk (300 ml)
  • 2 medium ripe avocados

Instructions

  1. Chill cream: Chill the all-purpose cream the fridge overnight or in the freezer for 30 minutes.
  2. Prepare pan: OPTIONAL STEP. Line your rectangular or square (8×8 or 6×6) glass dish or pan with baking paper. Make sure it is a sturdy one. Set aside.
  3. Make syrup: In a saucepot over medium heat, combine sugar and water. Stir until sugar is dissolved. Once it starts to bubble, remove from heat and set aside.
  4. Prepare avocado cubes: Cut 1 avocado into half, lengthwise, by cutting through the skin and flesh around the pit. Twist the halves in the opposite direction to separate them. The pit will stick to one of the halves. Cut the one half with the pit into quarters and pull it apart to remove the pit easily. Peel the skin off the avocados. and cut into cubes.
  5. Blend avocado cream: Place in a blender or food processor. Blend until smooth. Add half of the condensed milk and pulse until well blended. Set aside.
  6. Slice remaining avocado: Take the remaining avocado, cut it into halves, remove the pit, and peel off the skin. Lay the avocado halves flat-side down on a cutting board. Cut the flesh into thin slices. Place the slices in a container and fill them with cold water to prevent them from browning.
  7. Whip cream: Transfer chilled all-purpose cream to a large bowl. Whip it with a hand mixer until it doubles in volume. Add the remaining half of the condensed milk and continue to beat until well blended.
  8. Combine avocado cream and whipped cream: Add the avocado mixture to the whipped cream while continuously whipping until fully blended.
  9. Assemble layers: Arrange a single layer of Graham crackers at the bottom of the prepared pan or baking dish. Brush the crackers with the sugar syrup to soften them. Spoon ¼ of the cream mixture on top of the crackers. Spread evenly and then top with avocado slices. Brush the avocado slices with the sugar syrup to prevent them from browning.
  10. Repeat layering: Repeat this process until 3 layers are formed, ending with the cream on top. Cover the top with crushed graham or more avocado slices. If topping with avocado slices, brush them with jelly or fruit glaze. (SEE NOTE)
  11. Chill to set: Chill in the fridge for at least 3-5 hours to set completely. You know it is ready when the Graham becomes soft and fluffy and no longer dry. You can also freeze it at this point before serving
  12. Make fruit glaze: To make a glaze, combine 1 tablespoon of light fruit jam or jelly (apricot, orange) and 2-3 tablespoons of water. Heat in the microwave. You can also use sugar syrup 1:1 ratio heat until dissolved and cool before using.

Notes

  • OPTIONAL: Line glass dish with baking paper for easier removal.
  • Soak avocado slices in cold water to prevent browning.
  • Brush avocado slices on top with jelly or fruit glaze to keep fresh and glossy.
  • Chill for at least 3-5 hours for best texture.
  • Freezing is an option before serving.

Keywords: avocado float recipe, creamy avocado dessert, graham cracker dessert, no-bake avocado dessert, Filipino dessert

Find it online: https://foodarohub.com/avocado-float-recipe/