Korean Purple Yam & Ginger Pudding

During my culinary training with Doris this past weekend, the day I was MOST looking forward to was “desserts” day, of course! I have a massive sweet tooth, and as far as I’m concerned, you can never have too many good dessert recipes under your belt.

This pudding was the first dessert we learned that day, and once we all tried it, I’m pretty sure we could have happily curled up with the entire blender and a spoon, and have been done for the day. It’s that good.

Well, if you like ginger.

If you don’t, as my husband doesn’t, then you might as well skip this recipe and dive into a pan of Flourless Peanut Butter Chocolate Chip Blondies instead. It won’t hurt my feelings, I promise.

Japanese Purple Yam & Ginger Pudding
makes about 3 cups

Recipe courtesy of Doris Choi

Ingredients:

2 Korean purple yams, roasted
Β½ cup coconut milk
1 inch piece ginger, peeled
Maple syrup, honey, or stevia, to taste

Directions:

Begin by roasting the yams. Simply wrap them individually in foil, place them all on a baking sheet, and roast in the oven at 400F for about an hour.

Note: Korean Purple Yams can be found at your local Asian market, but if you can’t make it to one, any type of yam will work!

They should be very soft and tender when done. Let them cool before handling.

Into a high-powered blender, like a Vita-Mix, add in the coconut milk, along with the fresh ginger. (You want them to hit the blades of the blender first!)

*If you don’t have a high-powered blender, make sure you mince the ginger very well, and blend it with the coconut milk first, so it’s completely smooth. You don’t want to bite into a piece of ginger while eating your pudding!

I made a double-batch of this pudding last night, so pictured here is a double-portion of ginger.

(I’ve already found myself measuring like Doris… a.k.a. “eyeballing” it!) πŸ˜‰

We used frozen coconut milk in class (which avoids preservatives), but since it can be difficult to find, I used homemade coconut milk instead–> which is made by simply blending together the meat and water from a young Thai coconut. Canned coconut milk is also fine!

Add in the flesh of the purple yams, and a drizzle of maple syrup (or sweetener of choice), then blend away!

You may need to stop and scrape down the sides a couple of times, which is the perfect opportunity to taste-test your pudding! Adjust the sweetness and texture to your liking, by adding more coconut milk and/or sweetener.

Serve warm, or chill for later!


Korean Purple Yam & Ginger Pudding
Author: 
Prep time: 
Total time: 
Serves: 4
 
A dairy-free pudding that's bursting with flavor-- and color!
Ingredients
  • 2 Korean purple yams, roasted
  • Β½ cup coconut milk
  • 1 inch piece ginger, peeled
  • Maple syrup, honey, or stevia, to taste
Instructions
  1. Begin by roasting the yams. Simply wrap them individually in foil, place them all on a baking sheet, and roast in the oven at 400F for about an hour. Note: Korean Purple Yams can be found at your local Asian market, but if you can't make it to one, any type of yam will work! They should be very soft and tender when done. Let them cool before handling.
  2. Into a high-powered blender, like a Vita-Mix, add in the coconut milk, along with the fresh ginger. (You want them to hit the blades of the blender first!) *If you don't have a high-powered blender, make sure you mince the ginger very well, and blend it with the coconut milk first, so it's completely smooth. You don't want to bite into a piece of ginger while eating your pudding!
  3. We used frozen coconut milk in class (which avoids preservatives), but since it can be difficult to find, I used homemade coconut milk instead--> which is made by simply blending together the meat and water from a young Thai coconut. Canned coconut milk is also fine!
  4. Add in the flesh of the purple yams, and a drizzle of maple syrup (or sweetener of choice-- I used 3 dropperfuls of liquid stevia), then blend away! You may need to stop and scrape down the sides a couple of times, which is the perfect opportunity to taste-test your pudding! Adjust the sweetness and texture to your liking, by adding more coconut milk and/or sweetener.
  5. Serve warm, or chill for later!

I actually prefer this pudding WARM, with a dollop of sweetened coconut milk on top!

Pudding Γ‘ la mode! I love the contrast of the warm pudding with chilled coconut milk.

If you have any pudding leftover, you can store it in a sealed container in the fridge for up to 3 days.

I hope you all love this pudding as much as I do. If not, go enjoy those blondies with Austin.

More pudding for me!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

27 thoughts on “Korean Purple Yam & Ginger Pudding

  1. Rande @ The Vegetable Centric Kitchen

    First of all- that is freaking gorgeous and I cannot wait to try it. Second- I can’t believe I’m still confused about this but does canned coconut combine as a starch? I know young coconut does but I always thought the canned stuff ended up in the nut category…

    Reply
    1. Megan Post author

      Hmmm… I guess I’ve never thought of that since I rarely use the canned stuff! I think canned coconut milk is made from MATURE coconuts, so it most likely does combine as a nut/seed.

      You could always stick to almond milk or water, to make it easier, too!

      Reply
    2. Mary Beth

      If I remember correctly, the canned coconut combines as a nut/seed and the young coconut can combine as a starch *or* a nut/seed. This pudding so so beautiful! I don’t know if I can find the purple yams anywhere around here, but I’ll definitely keep an eye out for them! I wonder if it would work with sweet potato… Hmmm

      Reply
      1. Megan Post author

        It definitely works with sweet potato! The purple ones might be a little sweeter, but that can easily be adjusted to taste. πŸ˜‰

        Reply
  2. Kilee

    Wow! You woke me up with the color of the purple pudding! When I lived on Maui I used to eat purple sweet potatoes from Molokai and these remind me of them.

    I love how your sweet treats are delicious and healthy!!

    Reply
  3. Jamie

    Hey Megan,

    Ever since you posted your pictures from your time with Doris, I have not been able to get this pudding off my mind! I am so glad you posted the recipe, I am super pumped to try it. I may just try homemade coconut milk with the shreds and see how that digests because I love the idea of sweet potato, ginger and coconut. Thanks for posting all of these recipes, they are inspiring me to branch out from my normal dinners.

    Jamie

    Reply
    1. Megan Post author

      Hope you like it, Jamie! I just had it again tonight, and it just gets better and better as the flavors meld together in the fridge. YUM. πŸ˜€

      Reply
  4. Erin W.

    This pudding looks delicious – and I love your idea of topping with chilled coconut milk. …Can I come to your house for cauliflower crust pizza & pudding now? πŸ™‚ Ha.

    Reply
    1. Megan Post author

      It depends on which approach you’re using for Candida cleansing, but if you’re following a D4W approach, this would be fine as an occasional treat! Just make sure you prepare it with stevia instead of agave. πŸ˜€

      (You could reduce the sugar content even more by using filtered water instead of coconut water, too!)

      Reply
  5. Holly

    That looks BEAUTIFUL and purple just happens to be my favorite color!! I have never seen a yam that color and didn’t even know they existed!!! I’ll have to check at Whole Foods to see if they sell them there!! It looks like so much fun to eat purple pudding and my kids would be more apt to eat it too. πŸ™‚ Thanks! You gotta admit…you are so lucky to have a blog where you get to make up/try out recipes. It’s my dream job!! πŸ™‚ Let me know if you need an assistant from Iowa! ha ha

    Reply
  6. Kelly

    Made this tonight…LOVE purple (wore purple shoes for my wedding)…I didn’t even know purple yams existed and have recently discovered purple cauliflower, carrots, and potatoes…thinking of doing an “all-purple” meal some time.

    I was wondering how yours looks so creamy? I ended up adding at least twice the coconut milk (didn’t measure) and it was still pretty pasty…also added some cinnamon…it tasted good, just interesting texture. Husband “will take some getting used to”.

    Been doing a lot of your other recipes lately, too (love the 3-min chocolate pudding)…keep up the great work and congrats on the little one ☺

    Reply
  7. Maria

    Please remove agave from your recipes. It is high in fructose and not healthy for anyone as it is easily converted to triglycerides in the liver. I’m certain you know this but perhaps your staff could take the time to adjust your recipes accordingly. So many people look to you for good advice. Thanks!

    Reply
    1. Megan Post author

      Thanks for catching that– I thought I had already removed agave from my site completely. It only had staff to help me! πŸ™‚

      Reply
  8. Brianna

    I made this tonight and it was so good! i made coconut milk out thai young coconut meat and used a couple of medjool dates to sweeten it. Honestly the yams are so sweet as it is that it barely even needs any sweetener!

    Reply

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