Purple Sweet Potato Coconut Milk Pudding紫薯椰汁糕
A delightful, smooth, and naturally sweet pudding made from purple sweet potatoes and creamy coconut milk. This vibrant dessert offers a rich flavor and a comforting texture, perfect for a light and refreshing treat.
01Ingredients
- 300g Purple Sweet Potato
- 200ml Coconut Milk
- 50g Sugar
- 8g Gelatin Powder
- 100ml Water
- 50ml Evaporated Milk (Optional, for topping)
Nutrition (per serving)156kcal
- Protein2.1g
- Carbs28.4g
- Fat3.8g
Fiber 2.2 gSodium 42 mg
02Steps
- Peel and steam the purple sweet potatoes until very soft.
- Mash the steamed purple sweet potatoes until smooth.
- In a small saucepan, combine water and gelatin powder. Heat gently until gelatin dissolves completely.
- In a separate saucepan, heat coconut milk and sugar until sugar dissolves. Do not boil.
- Combine the mashed purple sweet potato, dissolved gelatin mixture, and sweetened coconut milk. Stir well until thoroughly combined and smooth.
- Pour the mixture into individual serving molds or a large dish.
- Chill in the refrigerator for at least 3-4 hours, or until set.
- Serve chilled, optionally drizzled with evaporated milk.
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