Jus Alpukat (Indonesian Avocado-Coffee Shake)

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If you’ve never tried an Indonesian-style avocado shake, you’re in for a treat. This isn’t your typical green smoothie—it’s dessert in a glass. Think rich, creamy avocado blended with chocolate sauce, sometimes with a hit of coffee, finished off with a drizzle of chocolate and a sprinkle of chocolate bits on top.

The first time I had this was years ago at a small cafe run by a friend who’d travelled through Indonesia. I remember thinking it was so decadent I could skip dessert entirely. And when I made it at home recently for the family, there were no leftovers—just happy, chocolate-smeared smiles.

This shake is popular in Indonesia, served at restaurants, street vendors, and at home. It’s perfect if you’re looking to spoil yourself a bit. And honestly, it’s so easy to make.

Picking the Best Avocados

This shake depends on good, ripe avocados. Here’s how I choose them at my local market:

• Look for gentle softness: Press the avocado very lightly. It should yield just a little without feeling mushy. If it’s rock-hard, it won’t blend well, and you’ll lose that luxurious creaminess.
• Check the color inside: Once you cut it open, you’re aiming for a lovely, even green with a smooth texture. I often buy a few underripe ones in advance so I can ripen them at home for a day or two.

If you get avocados that are just right, half the battle is won. Nothing beats that buttery, rich texture when blended.

Making the Shake (Two Ways)

Here’s how I usually make this shake at home. I like to give people two options because sometimes I’m in the mood for the classic chocolate-coffee version, other times I keep it simpler without coffee.

Step-by-Step

1. Make the chocolate syrup
   Combine sugar, cocoa powder, and water in a saucepan over medium heat. Stir constantly until it thickens slightly, about 3 minutes. Take it off the heat and add a little vanilla extract. It will look thin while warm, but don’t worry—it thickens as it cools to perfect drizzling consistency.
2. For the mocha version
   Stir cocoa powder into strong brewed coffee and let it cool. This adds a nice bitter note that balances the sweetness beautifully. I often make extra coffee in the morning just for this.
3. For the plain version
   Use milk of your choice. I usually go for whole milk for richness, but low-fat works fine too.
4. Prep the avocados
   Cut around the pit, twist to open, remove the seed, and scoop out the flesh. I find using a big spoon easiest.
5. Blend everything
   Add the avocado, sweetened condensed milk, coffee or milk, ice, and a bit of chocolate syrup into your blender. Blend until smooth and thick. If it’s too thick to your liking, just splash in a bit more milk.
6. Assemble with style
   Drizzle the inside of your glass with chocolate syrup. Pour in the shake. Top with extra chocolate sauce and chocolate sprinkles for that classic Indonesian touch. Serve immediately.

Whenever I make this for friends, they’re always amazed how simple it is yet so special. It’s one of those drinks that feels like a mini-vacation at home.

Easy Customizations

I love playing around with variations, especially if I’m making these for guests with dietary preferences. Here are my go-to swaps:

• Dairy-free option: Use almond milk, soy milk, or coconut milk (the kind for drinking, not the canned cooking type). Instead of sweetened condensed milk, try coconut milk powder or soy milk powder.
• Refined sugar-free: Sweeten with honey, agave, or even a keto-friendly sugar substitute. It changes the vibe a little, but it still tastes wonderful.

This flexibility is great if you’re hosting a crowd and want to make sure everyone can have some.

Serving Tips and Ideas

I usually make these right before serving so they’re cold and fresh. If you want to get ahead, you can prep the chocolate syrup in advance—it keeps well in the fridge for a week in a jar.

For a fun touch at parties, I let guests customize their own toppings: chocolate sprinkles, extra syrup, even whipped cream if they’re feeling bold. It’s like an ice cream sundae but drinkable.

Storing Leftovers

Honestly, I rarely have any left. But if you do, store it in an airtight container in the fridge for up to 24 hours. Give it a good stir before serving, as it can separate a little. It won’t be quite as vibrant green after sitting, so I always recommend enjoying it fresh if you can.

Common Questions

Can I make this without sweetened condensed milk?
Yes. You can use any milk plus your choice of sweetener. It won’t be quite as thick and rich, but it’s still delicious.

Is this really a dessert or a smoothie?
It’s definitely more of a dessert. The condensed milk, chocolate, and toppings make it an indulgent treat. Think of it as a milkshake with an avocado twist.

Does the avocado taste stand out?
Avocado gives it the creamy body and subtle flavor. It’s mild enough that the chocolate and coffee shine, but you’ll still get that lovely buttery note that makes it so special.

If you try this, I’d love to hear how you liked it. This is one of those recipes that feels like a little tropical escape, even on a busy weeknight. Let yourself have some fun with it.

Try other Indonesian recipes:

• Acar – Indonesian Pickle
• Bihun Goreng
• Saus Kacang