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
½ 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!) 😉

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!

5 from 1 vote
Print
Korean Purple Yam & Ginger Pudding
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
 

A dairy-free pudding that's bursting with flavor-- and color!

Course: Dessert
Servings: 4
Calories: 45 kcal
Author: Detoxinista.com
Ingredients
  • 2 Korean purple yams , roasted
  • ½ 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 á 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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Comments

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!

    Megan

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

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!

Marie

This pudding is so fun and tasty!

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