Purple Sweet Potato Coconut Pudding
Ingredients
- 2 medium purple sweet potatoes (about 400 g), peeled and cubed
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
- Fresh berries, coconut flakes, or mint leaves for garnish
Instructions
- Peel and cut the purple sweet potatoes into small cubes.
- Place them in a pot with water and boil for 15–20 minutes, or until very soft.
- Drain and let them cool slightly.
- Add the cooked sweet potatoes, coconut milk, honey, vanilla, cinnamon, and salt to a blender.
- Blend until completely smooth and creamy.
- Pour the mixture into serving glasses or bowls.
- Refrigerate for at least 2 hours until chilled and slightly firm.
- Garnish with berries, coconut flakes, or mint before serving.
Tips
- For a thicker pudding, use less coconut milk.
- For a sweeter dessert, add an extra tablespoon of honey.
- You can also freeze it for 1 hour to create a mousse-like texture.
Viral Hook
Stop scrolling! This vibrant purple dessert is creamy, naturally sweet, packed with antioxidants, and incredibly easy to make. One spoonful and you’ll be obsessed! 💜✨