Okinawan Sweet Potato & Coconut Rice Pudding
January 16, 2012 by Cobi | 0 comments
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?