Updated: May 4
*Serves about 3-4 people
2 cups of baked and cooled Japanese sweet potato (~400 grams)
1 can of coconut milk
1/2 cup of Lakanto sweetener
2 tsp of ground cinnamon
1/4-1/2 tsp of ground cardamom (depends on the preference of spice)
1 tsp of vanilla extract
1/8 tsp sea salt or pink salt
Remove the skin of sweet potato and add to a bowl or blender. You can use a blender, hand mixer, or stand mixer here, something that can whip everything together thoroughly.
Open can of coconut milk and add just the coconut cream to bowl or blender, reserving the liquid that is settled at the bottom for later.
Combine all ingredients and add just enough coconut liquid to be able to blend. The less liquid you use the thicker and creamier your pudding will be.
Blend/mix until pudding consistency and serve chilled with a topping of choice
*please use and consume organic ingredients whenever possible! This is the best option for you and mother Earth *this recipe stores well in the refrigerator for up to a week *see blog for topping ideas and how to turn this pudding base into another tasty dessert :)
What if there was a dessert that could actually stabilize your blood sugar and give you energy instead of spiking it leading to a sugar crash, lethargy, inflammation, and risk for chronic disease?
Most of the time when we choose to eat something tasty and sweet we’re also choosing to destabilize our health to a degree. Sometimes it’s worth it for the soul-food benefit and the fun social experience, but why not have it be worth it on many levels?
Introducing your new allies, Japanese sweet potato, and monk fruit sweetener. Japanese sweet potato tastes similar to a classic orange sweet potato but is a little thicker and starchier of a mouthfeel. The skin is a purple hue and the inside is white. The color is the main reason this recipe utilizes this potato, it looks like a normal vanilla pudding. You can often find this potato at health-oriented supermarkets and if you’re in Atlanta at Your Dekalb Farmers Market.
Monk fruit sweetener is a zero-calorie sugar-free sweetener that cooks and bakes almost identically like sugar. Not only that, but it may be beneficial to your health to consume lo han berry, named monk fruit after monks who first cultivated it centuries ago. The benefits may include anti-inflammation, com
batting free radicals and infection, reduced risk of diabetes and obesity, and potential allergy relief. I typically use the brand Lakanto for many of my cooking and baking needs.
This is a dessert that you can happily serve to friends and family and they will never guess it is made out of mostly vegetables! It is so fun to have them try to guess what it is and to see their eyes widen when you reveal the secret. Another amazing benefit is the more you reduce your sugar intake and switch to desserts like this, your sugar cravings will diminish and instead of feeling like you NEED dessert, you can simply choose to eat something sweet or not. This is so important because many are locked in an endless loop of sugar addiction, craving, consuming, crashing, then craving again.
This pudding has potential, you can serve it topped with crunchy things like:
-lightly toasted coconut shreds and/or nuts
-a bit of cookie crumble or granola
-your favorite medicinal syrup (I love Cymbiotika’s magnesium vanilla syrup- so beneficial and so tasty)
-if you keep the recipe thick and add a bit more sweetener this recipe makes a delicious icing for healthy muffins, waffles, or anything else you want to add a sweet and creamy complement to.