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