(For all ingredients, please use organic versions if available)
Sweet Potato Pudding1½ cups sweet potato
1 cup young coconut water
1 teaspoon cinnamon
½ teaspoon clove
2 tablespoons chia seeds
½ teaspoon ginger
½ teaspoon nutmeg
½ cup young coconut meat
Cinnamon to garnish
Coconut “Rice” Pudding
2½ cups young coconut water
½ cup chia seeds
¼ cup agave nectar
1½ cups young coconut meat
1 teaspoon cinnamon
4 tablespoons coconut flakes
Visit Chef Jason and his vegan Raw Creations at
raw-creations.comSweet Potato Pudding - Peel and chop the sweet potatoes.
- Put them in the food processor, and add in a cup of coconut water.
- Add in 1 teaspoon of cinnamon and ½ teaspoon of clove.
- Add in 2 tablespoons of chia seeds and ½ teaspoon of ginger.
- Add in ½ teaspoon of nutmeg and ½ cup of coconut meat.
- Put the lid on and blend them all. Start off on low for about 10-15 seconds.
- Check the consitency, and then move it up to high speed. When the consistency already nice and thick, turn the food processor off and pour the mixture into a bowl.
- Sprinkle some cinnamon powder on top as a kind of dressing.
- Ready to be served.
Coconut “Rice” Pudding - Put 2½ cup of coconut water into a food processor.
- Add in ½ cup of chia seeds.
- Add in ¼ cup of agave.
- Add in 1½ cup of coconut meat.
- Add in 1 teaspoon of cinnamon.
- Blend them all until it becomes very firm, very thick.
- Start on low, and then put it on high until it’s well mixed.
- Put the blend in a bowl and put some coconut flakes in there.
- Ready to be served.