Oh, my goodness these beautiful flowers came out after the rain. Mira! Look!
Camote PUDDING layer:
1 medium camote or yam
1/2 c. water
1 T. Peanut butter
Dash vanilla powder or 1/8 tsp. vanilla extract
1/8 tsp. cinnamon
1/8 tsp. salt
1 tsp. coconut oil
COCONUT CHIA PUDDING Layer:
1 c. coconut milk
1/3 c. chia seeds
Options: berries, nuts or seeds, chocolate or cacao nibs, coconut
To make the yam PUDDING:
Fill a pot with about an inch of water and bring to a boil over high heat. Peel and cut the sweet potato into 1/2-inch thick rounds, And boil for about 10 minutes oruntil easily pierced with a fork.? While that steams, add water, peanut butter, date, vanilla, cinnamon and salt to a blender. Blend until smooth, about 30 seconds.
Add the yam to the blender, along with the coconut oil,and blend until smooth, another 30-60 seconds.
Spoon yam pudding into a glass container, top with 2-3 toppings, if desired. Cover and chill at least 1 hour, or overnight.
For the COCONUT CHIA PUDDING
Combine the coconut milk and chia seeds in a glass container, and stir well until fully combined. Cover and chill at least 4 hours, or overnight.
Into a small glass jar, spoon in a layer of the yam pudding, then the coconut chia pudding, then another layer of the yam pudding.
Word of the Day – mira – look
Tip of the Day –
If using organic yams, you can, keep the skin on. “Aah, keep your skin on.”
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