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.

Nutrition (per serving)

Ingredients

• 300g Purple Sweet Potato
• 200ml Coconut Milk
• 50g Sugar
• 8g Gelatin Powder
• 100ml Water
• 50ml Evaporated Milk (Optional, for topping)

Steps

1. Peel and steam the purple sweet potatoes until very soft.
2. Mash the steamed purple sweet potatoes until smooth.
3. In a small saucepan, combine water and gelatin powder. Heat gently until gelatin dissolves completely.
4. In a separate saucepan, heat coconut milk and sugar until sugar dissolves. Do not boil.
5. Combine the mashed purple sweet potato, dissolved gelatin mixture, and sweetened coconut milk. Stir well until thoroughly combined and smooth.
6. Pour the mixture into individual serving molds or a large dish.
7. Chill in the refrigerator for at least 3-4 hours, or until set.
8. Serve chilled, optionally drizzled with evaporated milk.

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