Peel the avocado, remove the pit, and place it in a blender with the remaining ingredients. Blend thoroughly until the mixture reaches a velvety, lump-free consistency. For an extra thick and dessert-like texture, blend in several coconut milk ice cubes—created by freezing canned coconut milk in an ice cube tray—while avoiding regular ice to preserve the smoothie’s full-bodied flavor. Serve chilled. Any leftovers should be covered and kept refrigerated for up to three days. This recipe yields approximately two cups.