Coconut Ginger Yam Pudding
2 Korean or purple yams
1/2 cup coconut milk
1-inch piece of fresh ginger
1/4 agave nectar and stevia as desired
Preheat the oven to 400F. Bake the yams for about 45 minutes until very soft. Remove the skins. Combine all the ingredients in a high=speed blender or food processor and blend until the mixture achieves a silky consistency.
Serve warm or chilled.
Makes 1 pint
From The Fresh Energy Cookbook, by Natalia Rose & Doris Choi