Vegan Purple Sweet Potato Coconut Chia Pudding Recipe

Introduction

Welcome to a delightful journey of flavors and textures with our vegan purple sweet potato coconut chia pudding. This recipe combines the natural sweetness of purple sweet potatoes with the creamy richness of coconut milk and coconut cream, all brought together with the nutritional powerhouse, chia seeds. Whether you’re looking for a decadent dessert or a wholesome breakfast option, this pudding promises a satisfying and nourishing experience. Dive into the world of plant-based goodness with this easy-to-make recipe that’s as delightful to the eyes as it is to the palate.

Ingredients

For the Pudding:

  • 1 large purple sweet potato, peeled and diced
  • 2 medium purple sweet potatoes, peeled
  • 1 can (14 oz) coconut milk
  • 1/2 cup coconut cream
  • 1/4 cup chia seeds

For Topping (Optional):

  • Fresh fruits (mango, blueberries, strawberries)
  • Shredded coconut
  • Nuts or seeds (such as almonds or pumpkin seeds)

Instructions

  1. Preparing the Purple Sweet Potatoes:
    • Begin by peeling and dicing 1 large purple sweet potato. Cook it until tender in boiling water or by steaming. Once cooked, set it aside to cool.
    • Boil or steam the 2 medium purple sweet potatoes whole until they are soft, about 15 minutes. Allow them to cool completely before proceeding.
  2. Creating the Pudding Base:
    • In a food processor or blender (such as a Cuisinart), combine the cooked and mashed medium purple sweet potatoes with coconut milk and coconut cream. Blend until the mixture is smooth and creamy.
  3. Incorporating Chia Seeds:
    • Transfer the blended mixture into a mixing bowl. Add chia seeds and stir well until evenly distributed. Chia seeds will thicken the mixture as they absorb liquid.
  4. Chilling and Setting:
    • Pour the pudding mixture into individual serving containers or jars. Cover them with lids or plastic wrap.
    • Refrigerate the pudding for at least 4-6 hours, or preferably overnight, to allow it to set and develop its flavors.
  5. Topping and Serving:
    • Before serving, top each portion of pudding with fresh fruits like mango, blueberries, or strawberries.
    • Optionally, garnish with shredded coconut, nuts, or seeds for added texture and flavor.

Nutrition Information

  • Serving Size: 1 cup of pudding
  • Calories: 280
  • Total Fat: 17g
    • Saturated Fat: 12g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 40mg
  • Total Carbohydrates: 29g
    • Dietary Fiber: 6g
    • Sugars: 7g
  • Protein: 5g

Smart WW Points

  • SmartPoints: 6 per serving (based on WW Green Plan)

Additional Tips

  • Adjust the sweetness of the pudding by adding a natural sweetener like maple syrup or agave nectar if desired.
  • For a smoother texture, blend the pudding mixture for an extra minute in the food processor or blender.
  • Experiment with different toppings such as granola or dried fruits for variety.
  • Leftover pudding can be stored in the refrigerator for up to 3 days. Stir well before serving.

Conclusion

Our vegan purple sweet potato coconut chia pudding is not just a dessert; it’s a celebration of flavors and health benefits in every spoonful. With its creamy coconut base, nutrient-rich purple sweet potatoes, and the added goodness of chia seeds, this pudding offers a satisfying treat that’s both delicious and nourishing. Enjoy it guilt-free as a dessert or a delightful breakfast option, knowing you’re indulging in a dish that’s low in SmartPoints and packed with wholesome ingredients. Embrace the vibrant colors and flavors of this pudding and savor the goodness of plant-based eating with every bite!