This is from a Indian cooking website, Manjula's Kitchen, I started watching during the Pandemic when I was cooking a lot and up for learning more about Indian techniques. Though this recipe is thoroughly Southern California American. I found home cooking videos were good company. Eyal and Nadav are very down with this dessert! I have made it for them many times, and keep trying different ingredients.1 large sweet potato, boiled
½ cup coconut milk full fat, chilled -
or a 4 oz can of evaporated milk
or 4 oz (or so) of sweetened condensed milk. THEN ELIMINATE THE SUGAR.
or 1/3 c. powdered milk + water or milk. Amount is flexible. 1/3 to 1/2 c does it.
4 Tbsp cacao powder
4 Tbsp sugar
2 tsp vanilla extract
¼ tsp cinnamon powder
Peel sweet potato. In a bowl, add cocoa, sugar, coconut milk, vanilla and cinnamon. Use an immersion blender until smooth - it makes the pudding creamier than a potato masher.
Refrigerate for at least an hour before serving.
4 Tbsp cacao powder
4 Tbsp sugar
2 tsp vanilla extract
¼ tsp cinnamon powder
Peel sweet potato. In a bowl, add cocoa, sugar, coconut milk, vanilla and cinnamon. Use an immersion blender until smooth - it makes the pudding creamier than a potato masher.
Refrigerate for at least an hour before serving.
Serving Suggestions from Madjula
When it is fully blended, scoop the Pudding into the individual serving bowls and refrigerate for an hour. Remove the Pudding from the refrigerator after it has chilled. Serve the Pudding with your choice of topping. I like to garnish with sliced almonds. You may top with fresh fruit, or seeds. Also, chocolate pudding tastes great as a dip or spread.
When it is fully blended, scoop the Pudding into the individual serving bowls and refrigerate for an hour. Remove the Pudding from the refrigerator after it has chilled. Serve the Pudding with your choice of topping. I like to garnish with sliced almonds. You may top with fresh fruit, or seeds. Also, chocolate pudding tastes great as a dip or spread.
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