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Sweet Potato, Coconut Pudding
Servings: 4–5
Preparation Time: 15 minutes
Ingredients:
- 1 large sweet potato, baked and peeled, (partially cooled is best)
- 1 cup Coconut Cream Concentrate
- 1/2 cup water
- 1/2 cup maple syrup
- 3 eggs
- 1/4 cup egg whites
- 2 tablespoons coconut flour
- 1 heaping teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon allspice
- 2 tablespoons unsweetened shredded coconut
- Pinch sea salt
- Pinch baking powder
- cinnamon and whole cane sugar shaker (3 parts whole cane sugar to 1 part cinnamon)
- coconut whipped cream
Directions:
Preheat oven to 350 degrees F.
Coat a 7 x 11-inch glass baking pan with coconut oil.
Put all ingredients into a food processor; process until smooth, scraping down sides with a rubber spatula and processing again for consistency. Spread mixture into baking pan.
Bake for 40 minutes. Spoon pudding into serving dishes. Dust with cinnamon/whole cane sugar mixture. Serve with coconut whipped cream.
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