Vietnamese Coffee (cocktail) - what to sub for condensed milk? If you've ever enjoyed a Vietnamese Coffee, they're to die for.  Blend:

crushed ice
shot of espresso
condensed milk
... avocado

(add dark liquor like bourbon if a cocktail)
blend them together and this is where the condensed milk and avocado shine:  ends up this buttery sweet thick ice cream texture, from a blender.  I add bourbon to it (which really doesn't matter unless it impacts the substitution ingredient).
Question:  if you are serving a milk-intolerant (not vegan) guest, what could you sub for the condensed milk?  I'm thinking I could replace condensed milk with honey or sugar mixed with soy/almond milk.  Maybe blend the whole crushed ice and all together ahead of time in order to avoid heating milk substitute.
Edit: here's a credible-looking recipe, as it says, this drink is quite common in SE Asia.
I would suggest that you use cream of coconut, which is the base for piña coladas as a substitute. It's thick and sweet, and should complement the avocado pretty well. Note that this is a canned produce, the most widely available brand in the USA is Coco Lopez.
Outside the USA it's harder to find, and can be pretty expensive. There are also products that are confusing, like creamed coconut, which isn't remotely the same thing. I make my own by spooning the cream off the top of coconut milk and mixing it with some palm sugar (regular sugar works fine too) and then cooking it down to thicken it.