This Frozen Sweet Potato Pudding is a delightful twist on traditional Vietnamese desserts, offering a smooth, icy texture reminiscent of sorbet but with the rich, earthy sweetness of yams. The natural sugars in the sweet potatoes shine through, balanced by the creamy richness of coconut milk and a hint of aromatic vanilla. It’s a perfect light dessert for warm evenings, providing a refreshing coolness without being overly heavy. Ideal for vegan gatherings or as a simple, wholesome treat for kids, this pudding requires no dairy yet delivers a luxurious mouthfeel. The vibrant orange hue makes it visually appealing, while the subtle spice notes add depth. ItâÂÂs easy to prepare ahead of time, allowing flavors to meld and the texture to set perfectly in the freezer.
Frozen Sweet Potato Pudding
Description
This Frozen Sweet Potato Pudding is a delightful twist on traditional Vietnamese desserts, offering a smooth, icy texture reminiscent of sorbet but with the rich, earthy sweetness of yams. The natural sugars in the sweet potatoes shine through, balanced by the creamy richness of coconut milk and a hint of aromatic vanilla. It&# 226;ÂÂs a perfect light dessert for warm evenings, providing a refreshing coolness without being overly heavy. Ideal for vegan gatherings or as a simple, wholesome treat for kids, this pudding requires no dairy yet delivers a luxurious mouthfeel. The vibrant orange hue makes it visually appealing, while the subtle spice notes add depth. ItâÂÂs easy to prepare ahead of time, allowing flavors to meld and the texture to set perfectly in the freezer.Ingredients
Directions
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Peel the sweet potatoes and cut them into uniform 1-inch cubes to ensure even cooking.
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Place the sweet potato cubes in a pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.
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Drain the sweet potatoes thoroughly and transfer them to a blender or food processor.
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Add coconut milk, sugar, and vanilla extract to the blender. Blend on high speed until the mixture is completely smooth and creamy.
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Pour the mixture into a shallow, freezer-safe container. Cover tightly with a lid or plastic wrap.
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Freeze for at least 4 hours, or until firm enough to scoop. Let sit at room temperature for 5 minutes before serving.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 97.6kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 46.5mg2%
- Total Carbohydrate 22.7g8%
- Dietary Fiber 3.4g14%
- Sugars 4.8g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Since the original ingredient list was incomplete, this recipe assumes the addition of 1/2 cup coconut milk, 2 tablespoons sugar (or honey/agave), and 1/2 teaspoon vanilla extract to create a pudding-like consistency. Adjust sweetness to taste.
For a smoother texture, strain the blended mixture through a fine-mesh sieve before freezing.
Store in an airtight container in the freezer for up to 1 month. If it becomes too hard, let it thaw in the refrigerator for 10-15 minutes before scooping.
You can add a pinch of cinnamon or cardamom for extra warmth and flavor complexity.
