Brazilian Avocado Lime Smoothie Mocktail

Name: Brazilian Avocado Lime Smoothie Mocktail
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Brazilian
Ingredients: 1 wedge (10 g) lime, cut from 1 lime, about ¼ of the fruit; 1 tablespoon (13 g) granulated sugar; 1 teaspoon (2 g) lime zest, finely grated from the limes used for juice, mixed into the sugar; 1 large (about 7 oz / 200 g flesh) (200 g) ripe Hass avocado, halved, pitted and flesh scooped out; ¼ cup (60 ml) fresh lime juice, from about 2 limes, strained; ¾ cup (180 ml) full-fat canned coconut milk, well shaken and chilled; ½ cup (120 ml) cold water; 3 tablespoons (63 g) agave syrup; 1½ cups (200 g) ice cubes; ⅛ teaspoon (0.7 g) fine sea salt, a small pinch; 2 sprigs (4 g) fresh mint leaves, rinsed and patted dry (optional)

From the MyKitchenBank Kitchen

Inspired by Brazil's beloved vitamina de abacate, this creamy, vegan mocktail blends ripe avocado with tart lime, rich coconut milk and agave. It is thick, silky and refreshing, with a sugar-rimmed glass for a cocktail feel.

Prep: 10 min
Cook: —
Wait: 5 min
Total: 15 min
Makes: 2 glasses (about 12 oz / 350 ml each)

Save to My Kitchen Jump to recipe

Ingredients

2 servings

For the rim
1 wedge (10 g) lime, cut from 1 lime, about ¼ of the fruit
1 tablespoon (13 g) granulated sugar
1 teaspoon (2 g) lime zest, finely grated from the limes used for juice, mixed into the sugar
For the smoothie
1 large (about 7 oz / 200 g flesh) (200 g) ripe Hass avocado, halved, pitted and flesh scooped out
¼ cup (60 ml) fresh lime juice, from about 2 limes, strained
¾ cup (180 ml) full-fat canned coconut milk, well shaken and chilled
½ cup (120 ml) cold water
3 tablespoons (63 g) agave syrup
1½ cups (200 g) ice cubes
⅛ teaspoon (0.7 g) fine sea salt, a small pinch
For serving
2 sprigs (4 g) fresh mint leaves, rinsed and patted dry (optional)

Equipment (7)

High-speed blender (at least 1 L / 32 oz jar)
Citrus juicer or reamer
Fine grater or zester
Small plate or saucer for rimming glasses
2 tall glasses (12 oz / 350 ml)
Rubber spatula
Measuring cups and spoons

Steps

Before you start

Use a ripe avocado that yields to gentle pressure; hard ones make a gritty, bitter smoothie.
Chill the glasses in the freezer for 10 minutes if you have time.
Shake the can of coconut milk well, and chill it for at least 2 hours so the smoothie is cold and thick.
Zest the limes before juicing them; it is much harder afterward.

1
Prep the limes
- Wash 3 limes well.
- Finely grate 1 teaspoon of zest from one lime onto a small plate.
- Cut a thin wedge (about ¼) from that lime for rimming.
- Juice the remaining lime and the other 2 limes until you have ¼ cup (60 ml) juice, then strain out seeds and pulp.
+ Show details− Hide details
Ready when: You have 1 teaspoon zest and ¼ cup (60 ml) strained juice.
Tip: Roll limes firmly on the counter before juicing to get more juice.
2
Rim the glasses
- Stir the 1 tablespoon sugar into the zest on the plate and spread it out.
- Run the lime wedge around the top ½ inch (1 cm) of each glass, then dip each rim into the sugar, turning to coat.
- Place the glasses in the freezer while you blend.
+ Show details− Hide details
Ready when: Rims have an even, pale green sugar coating.
Tip: Rim only the outside edge if you prefer, so sugar does not fall into the drink.
3
Prepare the avocado
- Halve the avocado, remove the pit, and scoop the flesh into the blender jar with a spoon.
- Scrape the skin to get all the green flesh.
- Pour the lime juice over it right away.
+ Show details− Hide details
Ready when: Flesh is bright green, soft and free of brown or stringy spots.
Tip: Lime juice stops the avocado from browning and keeps the color vivid.
4
Add remaining ingredients
- Add the coconut milk, cold water, agave and salt to the jar.
- Add the ice last so it sits on top, then secure the lid tightly.
+ Show details− Hide details
Tip: Put liquids in first if your blender struggles with ice; the order here suits high-speed blenders.
5
Blend until silky
- Start on low speed for 10 seconds, then increase to high and blend for 45–60 seconds.
- Stop and scrape down the sides once with a spatula if bits of avocado cling.
- Blend 10 more seconds.
+ Show details− Hide details
Ready when: Smoothie is completely smooth, pale green, thick but pourable, with no ice chunks or avocado flecks.
Tip: If it is too thick to move, add 2 tablespoons water at a time and blend again.
6
Taste and adjust
- Taste a spoonful.
- Add 1 teaspoon more agave if too tart, or a squeeze of lime if too rich or sweet.
- Blend 5 seconds to mix.
+ Show details− Hide details
Ready when: Flavor is balanced: tangy, lightly sweet and creamy.
Tip: The flavor mellows as it warms, so aim slightly tart when cold.
7
Pour and serve
- Take the glasses from the freezer.
- Pour the smoothie evenly into both glasses, about 12 oz (350 ml) each.
- Tuck a mint sprig into each glass, if using, and serve immediately with a wide straw.
+ Show details− Hide details
Ready when: Smoothie holds a thick, creamy swirl and the rims are crisp with sugar.
Tip: Serve within 10 minutes; avocado smoothies thicken and darken as they sit.

Good to know

Tips

Choose an avocado that is dark and slightly soft; underripe fruit tastes grassy and bitter.
Chilled coconut milk and ice give a thick, frosty texture without watering down the flavor.
Strain the lime juice so no seeds go into the blender, as they can add bitterness.
For a thinner, more drinkable texture, increase the water to ¾ cup (180 ml).

Make ahead

"Zest, juice the limes, and rim the glasses up to 2 hours ahead (keep glasses in the freezer). Blend just before serving for the best color and texture."

Storage & reheating

"Best fresh. Refrigerate leftovers in a sealed jar filled to the top for up to 24 hours; stir or shake well before drinking, as it will thicken and may darken slightly. Freeze in ice cube trays for up to 1 month and re-blend with a splash of coconut milk or water. Not suitable to keep at room temperature for more than 30 minutes."

Substitutions

agave syrup → maple syrup or simple syrup. Use the same amount; maple adds a mild caramel flavor.
full-fat canned coconut milk → unsweetened oat milk or almond milk. Gives a lighter, less rich drink; use 3/4 cup (180 ml).
fresh lime juice → fresh lemon juice. Slightly sweeter and less aromatic; use the same amount.
ice cubes → 1 cup (140 g) frozen banana chunks. Makes it creamier and sweeter; reduce agave to 1 tablespoon.