Chef Jason Janiak’s Raw Creations: Sweet Potato Pudding and Coconut “Rice” Pudding   
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(For all ingredients, please use organic versions if available)
Sweet Potato Pudding
1½ 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

Sweet Potato Pudding
  1. Peel and chop the sweet potatoes.
  2. Put them in the food processor, and add in a cup of coconut water.
  3. Add in 1 teaspoon of cinnamon and ½ teaspoon of clove.
  4. Add in 2 tablespoons of chia seeds and ½ teaspoon of ginger.
  5. Add in ½ teaspoon of nutmeg and ½ cup of coconut meat.
  6. Put the lid on and blend them all. Start off on low for about 10-15 seconds.
  7. 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.
  8. Sprinkle some cinnamon powder on top as a kind of dressing.
  9. Ready to be served.
Coconut “Rice” Pudding
  1. Put 2½ cup of coconut water into a food processor.
  2. Add in ½ cup of chia seeds.
  3. Add in ¼ cup of agave.
  4. Add in 1½ cup of coconut meat.
  5. Add in 1 teaspoon of cinnamon.
  6. Blend them all until it becomes very firm, very thick.
  7. Start on low, and then put it on high until it’s well mixed.
  8. Put the blend in a bowl and put some coconut flakes in there.
  9. Ready to be served.

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