Coconut Sweet Potato Pudding

Serves: 4
Total Prep Time: 15 minutes


1 15oz can of coconut, full fat (separated)
2 sweet potatoes
1/2 tsp cinnamon
2 Tbsp pure maple syrup
1 cup granola
¼ cup walnuts to garnish


1. Open the can of coconut and remove solid portion at the top. Scoop into a glass bowl and refrigerate. Reserve the liquid portion for later.

2. Meanwhile, pierce the skins of the potatoes with a fork and microwave for 5 minutes. Turn over, and microwave another 5 minutes. Allow 3-5 minutes to cool.

3. Once potatoes have cooled slightly but are still warm, peel off the skins and place the flesh in a food processor with the liquid portion of the canned coconut, cinnamon, and syrup.

4. Blend until smooth then portion into bowls with a layer of granola, adding a dollop of the solid portion of coconut (the coconut crème) and a few walnuts to garnish! Enjoy warm.




Article Name
Coconut Sweet Potato Pudding
Easy to make, delicious and guilt-free recipe. Try this Coconut Sweet Potato Pudding and indulge in all its nutritional benefits.
Publisher Name
Colours of Nature