Okinawan Sweet Potato & Coconut Rice Pudding

Do you eat a rainbow of foods each day? Colleen Patrick –Goudreau’s book, Color Me Vegan, inspired me to  incorporate more purple and blue foods into my diet. My recipe is reminiscent of a dessert we love here in Hawaii, Okinawan sweet potato and haupia pie.

 Okinawan Sweet Potato and Coconut Rice Pudding

 1/2 of a cooked purple sweet potato

1 cup uncooked rice or quinoa (washed)

2 cups coconut juice (or coconut water)

2 cups coconut milk blended with 10 pitted dates OR 1 teaspoon stevia

½ cup sun dried blueberries

¼ cup flaked unsweetened coconut

Wash and drain your rice. Heat 1 teaspoon of coconut oil in a medium size pot on high heat. Add rice and sauté until it becomes translucent, about 1 minute. Add coconut juice, cover with a lid, reduce to medium heat and cook for about 10-15 minutes. When most of the liquid has been absorbed, give it a stir and add half of the sweetened coconut milk mixture to the pot. Mix until you get a creamy consistency, add more of the coconut milk as needed. Add cooked sweet potato and stir.

Garnish with blueberries, flaked coconut and sweet potato hearts. Enjoy!

* If you have not used Stevia before, keep in mind that it is four times sweeter than sugar, so you use less. Stevia is available packaged in liquid or a powder form or you can grow your own stevia plant. It is the only natural sweetener that has a zero glycemic index. I prefer the Sweet Leaf brand because it is the only100% leaf-derived, chemically-free stevia sweetener available in the marketplace today.

What purple/blue foods are your favorites?

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  1. Thank you for sharing your recipe, I am trying it tonight, my favorite purple food is blue berries and I eat them every day in a tofu shake.

    • Aloha Nancy, Mmmm a blueberry tofu shake would hit the spot right now! Let me know how the rice pudding works out for you 🙂

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