Why it works: Avocado and coconut share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 73 recipes mention both. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓
The recipe
2 servingsIngredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Add the diced avocado, low-fat vanilla yogurt, whole milk, and cream of coconut to a blender.
Add the ice cubes on top of the other ingredients.
Blend on high for about 60 seconds, until completely smooth and thick.
Pour into two glasses and serve right away.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Avocado + coconuttop 4% of all pairsAroma overlapstrongMentioned together73 recipes
Shared aroma: gamma-nonanolactone (coconut, creamy).
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Vanilla + milktop 2% of all pairsAroma overlapmoderateMentioned together19,175 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Vanilla + coconuttop 2% of all pairsAroma overlapstrongMentioned together2,294 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Milk + coconuttop 4% of all pairsAroma overlapstrongMentioned together2,642 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Vanilla + yogurttop 5% of all pairsAroma overlapmoderateMentioned together2,191 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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