This recipe will serve 4
- 1 ½ cup sweet potato peeled and sliced
- ½ cup coconut milk full fat, chilled
- 4 Tbsp cacao powder
- 4 Tbsp sugar
- 2 tsp vanilla extract
- ¼ tsp cinnamon powder
Steam the sweet potato until soft.
Drain the water and wash with cold water, and pat dry them.
Place sweet potato, cacao, sugar, coconut milk, vanilla and cinnamon into blender and blend until smooth.
Take out the Chocolate Pudding into a covered bowl.
Refrigerate for at least an hour before serving.
When it is fully blended, scoop the Pudding into the individual serving bowls and refrigerate for an hour. Remove the Pudding from the refrigerator after it has chilled. Serve the Pudding with your choice of topping. I like to garnish with sliced almonds. You may top with fresh fruit, or seeds. Also, chocolate pudding tastes great as a dip or spread.
Published at Fri, 09 Apr 2021 19:27:30 +0000